It's hot, ya'll. Hotter than the last time I posted a recipe for you and complained about the weather. When the temps rise into the 90s, my appetite practically diminishes. If you cross reference between this post and my personal survey, you know I love food more than anything. Ever. I want melted cheese on everything always, and I want carbs, starch and sauces all the time...and I get very upset when the thought of these things induce nausea rather than excitement. So, where can I find full bodied flavor and contentment without an oven, a block of cheese, or a saucepan? Right here. Right here in this addicting 3 bean salad. I was introduced to this recipe years ago, and it has been a staple in our house ever since. Not not only will you find yourself craving the delicious, savory dressing, but also the ease and simplicity of making this bowl of mixed up beans.
INGREDIENTS:
1 15 oz can red kidney beans
1 15 oz can green beans
1 15 oz can cannellini beans
1/3 cup granulated sugar oil
1/3 cup cider vinegar
1/4 cup olive oil
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped red onion
1 cup chopped fresh flat leaf parsley
1. Rinse and drain kidney, green, and cannellini beans
2. Chop parsley and red onion
3. In a large bowl, whisk together the sugar, cider vinegar, olive oil, salt and pepper
4. Add rinsed and drained beans to bowl along with chopped onion and parsley.
5. Toss everything together making sure all the beans are nicely coated in the dressing. Cover with plastic wrap and let marinate in the refrigerator for several hours to overnight.
Now eat it up! As Megan and I always say about the best things...ain't nobody cryin!
xoxo,
A.
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