Chilled Bean Salad 2.0

i get really syked about vegetables …and food that does a body good.

MOM’s is a great place, not only to find the building blocks for fabulous meals, but to share ideas about food and how to make the most with what we have. …after all, we have more than most. shouldn’t we do our best to use what we have, use it well, and use it all? if you can’t eat it yourself, then share it! 🙂

this bean salad, which we prepared and sampled at our customer service desk a few weeks ago, is a great way to use up lots of leftover fresh vegetables. i don’t know about you, but there’s a whole corner of my refrigerator with halves of onions, tomatoes, peppers, ginger, and stalks of celery!

you may have picked up a copy of the recipe the other week, it was called, simply, “chick pea salad.” i took a copy home, to use a guide, but ultimately, made it work for me, based on what was already in my kitchen. everything can be acquired at MOM’s. how convenient! 🙂

i had a can of “salad beans” on hand, so my salad was a little more varied.

photo by James Keith, adactio

chilled bean salad

1 (15oz) can garbanzo beans

1 (15oz) can salad beans

1/2 large red onion, finely chopped

few ribs celery, chopped

1/2 bell pepper, finely chopped

few cloves garlic, finely chopped

half tomato, chopped

few shakes of cracked red pepper flakes

few pinches rosemary sprigs

splash of rice vinegar

tiny splash of apple cider vinegar

generous splash of extra virgin olive oil

sea salt and ground black pepper

combine. and let the flavors mingle! this salad is best at room temperature, so the olive oil is liquified. i take it out of the refrigerator about 20 minutes before i’m ready to serve it. it’s great as a snack, a side dish, packed in a lunch, or on a bed of fresh greens. enjoy!