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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A fresh, bright, light cold bean salad. From a neighbour of my friend, Sunshine. Ingredients:
2 (14 ounce) cans bean medley (any type of bean you like, cannelini, green or yellow waxed, chick peas, etc.) |
1 cup freshly blanched green beans (optional) |
1/2-1 english cucumber (if you substitute garden cucumber, please seed and peel) |
1 -2 red pepper |
1 red onion |
1 -2 stalk celery |
fresh flat-leaf parsley |
1/2 cup sugar |
1/2 cup vinegar |
1/2 cup salad oil (anything but e.v.o.o. (extra virgin olive oil) |
3 tablespoons celery seeds (or more to taste) |
black pepper, 30-40 grinds (must be freshly ground) |
Directions:
1. Drain and rinse beans. Place in bowl.
2. Evenly dice all vegetables and finely chop parsley. Add to bowl.
3. In separate container, mix dressing ingredients.
4. Pour over salad bowl and toss until thoroughly mixed.
5. NOTE: Though it can be served upon preparation, its taste improves upon standing. Will keep for days and days in the fridge.
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