THREE-BEAN SALAD (American, Vegan)


 


 


Ingredients  ( 4 servings )


1 ½ cups dried red kidney beans     1 ½ cups dried cannellini (white kidney) beans   


1 ½ cups green beans     ½ cup sliced red onions     1/3 cup chopped Italian parsley


¼ cup olive oil     ¼ cup apple cider vinegar (or red wine vinegar)     Juice of ½ lemon


Salt, pepper




Instructions

 

1.  Soak the beans in separate bowls overnight. (Skip if you will use canned beans).


2.  Rinse and drain the soaked beans.


3.  Boil in separate pots with plenty of water until the beans are cooked but firm. Drain. (Skip if you will use canned beans).


4.  Cut the strings at the top and bottom of the green beans.  Shave the stringy fiber at both sides of the pod. Chop the green beans into 1 inch pieces.


5.  Prepare ice water in a bowl.


6.  Boil enough water in a pot and add the green beans. Boil for only 2 minutes. Drain and place in ice water until the beans are at room temperature. Drain again.


7.  Mix the beans in a bowl.


8.  Whip the olive oil, vinegar, lemon juice, salt and pepper in a cup. Add to the bowl. Mix.     


9.  Chop the red onion into thin semi-circles. Rub between your fingers to soften them up. Add to the bowl.


10.  Chop the Italian parsley and add to the bowl.


11.  Mix well.


12. Serve cold or at room temperature.

 

Notes: This salad will taste better if it is covered with stretch film and kept in the refrigerator for 4-8 hours. I soak a large quantity of dry cannellini beans overnight, boil them the next day and keep them in the freezer to add to salads or make other cannellini bean dishes.

 

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