Wednesday, June 1, 2016

Bean Salad

2 cans black beans
1 can garbanzo beans
1 sweet pepper (red, yellow or orange-red adds nice color)
1 small bag of frozen corn
1 good sized celery stick
Green onions
Ground Cumin
Salad dressing (I like Italian, but oil & vinegar, balsamic vinegar, and raspberry vinagarette are also good.)
Cherry or grape tomatoes
1 or 2 ripe avocados

Drain juice from canned beans. Rinse beans. Put in large bowl.
Remove stem, veins, and seeds from pepper. Cut into pieces about the size of small peas. Add to beans.
Add corn to beans. Do not cook.
Remove strings from the celery. Cut into tiny pieces (about 1/4" or so) and add to beans.
Take a handful of green onions, rinse, remove roots and tops. Slice the sweet white part into slices about 1/4" or less. Separate the slices into rings. Add to beans.
Add a little salt, pepper and ground cumin.
Add a little salad dressing. Go light --just add enough to moisten.

If you have the time, refrigerate this mixture overnight. This allows flavors to blend. If you don't have the time, you can skip this step, but make yourself a note to start earlier next time. It is better if it sits overnight.

Cut up the grape or cherry tomatoes and add to beans.
Cut up avocado(s) and add to beans.