Bean Salad

This was a favorite recipe of my Mom and Aunt Lucille. We often had Bean salad as a side dish. There is something about its vinegary taste that makes it fit in so well with that Midwest meal of meat and potatoes. It also is a good side dish for hearty sandwiches. Actually, beans are a nutritious powerhouse of high fiber and protein.

Bean Salad

1 Can green beans 1 Can black-eyed peas
1 Can of yellow wax beans 1 sliced medium Bermuda onion
1 Can of red kidney beans 1 sliced/chopped medium green pepper
1 Can garbanzo chick peas 1/2 tsp. dry mustard
1/2 tsp. basil leaves 2 T. parsley flakes
1/2 tsp. tarragon leaves

Drain beans and peas. Mix 1/2 c. vinegar (I use white vinegar and you can dilute with water if necessary), with 1/2 c. sugar (can use up to 1 cup if you desire a sweeter taste), 1/2 c. Canola oil, and mixing well with the herbs. Stir with all ingredients. Keep overnight in refrigerator, stirring mixture occasionally.

The nice thing about this salad is that it serves at least 10-12, and it lasts for several days. It seems to taste better too as it has more time to blend together.

Avocado with Black Bean Salad

1 T. lime juice or vinegar
1 1/2 T. olive oil
1 Can black beans, drained
1/4 green bell pepper, finely chopped
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1/8-1/4 tsp. red pepper (optional)
1 1/2 tsp. cilantro
1 avocado quartered and sliced

Place the lime juice or vinegar in a large bowl, and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black and red pepper. Taste, and add more lime juice or vinegar if you like. Stir in the cilantro. Makes 4 servings

This is one of my personal favorite recipe that I am adding. Often I end up doubling this and use it for the main course of a meatless meal!