Bean Salad
This is an often requested favorite at potlucks. It's a marvelous start to a vegetarian meal. It also travels well and is a snap to make.
Preparation Time: less than 10 minutes if your beans are canned or pre-cooked
Ingredients:
1 can chickpeas, rinsed & drained
1 can black beans, rinsed & drained
1 can red beans, rinsed & drained
1 can Great Northern beans, rinsed & drained
1 bunch parsley, chopped
3 stalks celery, sliced
3 green onions, sliced
1 cucumber, cubed
2 tomatoes, cubed
1/2 cup lemon juice
Directions:
Combine all ingredients and toss. This is best served at room temperature the next day. Store it in the fridge but let it sit on the counter for 10-15 minutes before serving.
If you have some leftover, stuff it into a pita to make a quick sandwich or heat with some vegetable broth to make soup.
Additional Comments:
I cook a lot of beans and always cook more than I need and store the extra in the freezer where they are ready to thaw and toss into this salad.
This dish is best served on the following occasions:
pot lucks, picnics, camping trips, summer, autumn
This dish carries energies for the following magical purposes:
protection, ancestors
Attribution:
Did you try this recipe? Tweak it? Tell us what you think!
