The Common Ground ~ Multi-Bean Salad

Recipes to enjoy year round!

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Pasta Recipes Eggplant, Tomatoes, and Black Olive Penne Quinoa Pasta Prima Vera Spinach Noodles with White Sauce Whole Wheat Noodles with Olives, Artichokes and Dried Tomatoes
Sauces and Gravies Italian Dressing Lemon Pinapple Dressing Corn & Coconut Salsa Spicey Peanut Sauce Lemon Shallot Vinaigrette Brown Gravy Sweet & Sour Sauce
Snacks and Desserts Choco-Peanut Clusters Chocolate Covered Pecan Pecan Oatmeal Cookies Granola Grande Vegan Chocolate Cake Vegan Vanilla Cake Elegant Oats for Four Banana Nice Cream Chocolate Crinkle Cookies Flaxseed Smoothie Fruity Pudding Green Tea Sorbet Sweet & Spicy Pumpkin Seeds Super Protein Berry Breakfast Smoothie Tofu Cheesecake
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Vegetable Recipes Rosemary 'n Lemon Summer Squash Summer Party Salad Spring Greens Potato Parsnip Gratin Broccoli Salad Cranberry Yams Curried Squash & Apple Stew

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Multi-Bean Salad

2 cups cooked kidney beans
2 cups cooked chickpeas
1 cup steamed (fresh) green beans
˝ cup chopped scallions; ˝ cup finely minced red onion;
ź cup chopped fresh parsley

Add the above to: ˝ cup vinegar (cider or wine); ž cup mixed olive and safflower oils; 1 t salt; lots of fresh black pepper; a few dashes of oregano; ˝ t basil; 3 cloves crushed garlic; 1 T dry red wine; juice from ˝ large lemon. Other possible additions include ˝ cup of any or all of the following: broccoli; black olives; sun dried or fresh tomatoes; pine nuts. If you cool the beans IN the marinade, they really absorb the flavors.

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