Three Plus Bean Salad with leftover use tips
Tacos: Use bean salad in tacos. Add favorite toppings. Serve hot or cold.
Bean Soup: Use leftover as soup base. Add stock to cover, simmer. Purée half for added creaminess. Can freeze for later use.
Bean Burgers: Mash with fork or potato masher. Form into patty. Dust with flour and pan fry on both sides. Serve with lettuce cups or with sour cream or salsa. Or eat by themselves! Can freeze for later use.
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can chickpeas (garbanzo beans), rinsed and drained
8 ounces green beans, steamed and cut
2 tablespoons Vidalia onions, fine dice
2 tablespoons red onion, fine dice
2 tablespoons chives, fine dice
1 tablespoon fresh parsley, chopped
Juice of 1 lemon
4 tablespoons olive, grape seed or vegetable oil
1 teaspoon salt
½ teaspoon pepper
In a bowl, mix salad ingredients together.
Whisk dressing ingredients until mixed.
Pour dressing over beans and toss to coat.
Chill in refrigerator for 1 hour. Adjust seasonings and serve.
Try different beans and other members of the onion family for fun. Add edamame, cannellini beans or black eyed peas. We've tried shallots and green onions. You can also use vinegar instead of the lemon juice we used this time.
ALLIUM FREE: Omit onions, leeks and chives. Substitute 2 radishes, fine dice.