Monday, July 4, 2011

Three-Bean Salad

1 cup red kidney beans, freshly cooked or canned
1 cup white kidney beans, freshly cooked or canned
1 cup chick peas, freshly cooked or canned
3/4 cup finely chopped onion or scallions
1/2 teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
1 small green pepper, seeded and coarsely chopped
1 teaspoon salt
Freshly ground black pepper
3 tablespoons wine vinegar
1/2 cup olive oil

If you plan to use canned cooked beans and chick peas, drain them of all their canning liquid, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.

If you plan to cook the beans yourself, follow the initial soaking directions, and then cook them until tender. One half cup of dry uncooked beans yields approximately 1-1/4 cups cooked.

In a large bowl, combine the chick peas, red kidney beans and white kidney beans, the chopped onions or scallions, garlic, parsley and the chopped green pepper.

Add the salt, a few grindings of black pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again.

This salad is better if allowed to rest for at least an hour before serving.