Tuesday, January 13, 2009

4-Bean Salad (by request ;) )

4 Bean Salad

(or something like that ;) )

  • 1/2 cup dried baby lima beans
  • 1/2 cup dried kidney beans
  • 1/2 cup dried chick peas
  • 1/2 cup dried navy beans
  • 1/2 cup any other beans/peas etc. dried (I usually use 6 different ones in my 4 bean salad)
  • 1/2 cup diced or very thinly sliced carrots
  • 1/2 cup red pepper with a fairly large dice
  • 1 small onion diced (I skip this if I am going to be eating this during the day at work)
  • 1 cup white vinegar
  • 1 cup sugar (We don't use this we use some splenda - about 1/2 cup)
  • Salt & Pepper
  • 1 tbsp Club House Italian Seasoning
  1. Fill a medium size mixing bowl with 3 times the amount of water than you have beans. Add all of the dried beans to the bowl. 
  2. Soak the beans over night. The next morning, drain and rinse the beans.
  3. Cook the beans over medium heat for 1 hour (keep it simmering just below a boil). To avoid boiling over add a little bit of olive oil.
  4. Drain and rinse the beans under cold water.
  5. Put all the veggies and beans in the bowl with the dressing. Let sit over night and keep stirring it. 
If you want to change it up try adding different veggies into the mix like zucchini. However, these ones don't stand up as long as carrots and peppers do. We keep this bean salad in the fridge for a week. 

We bring some for lunch and always serve it as a side dish for supper!  It's very tasty!

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