Four Beans Salad
Ingredients:
For the dressing:
1 large garlic clove, minced
2 tablespoons olive oil
4 tablespoons apple cider vinegar
2 tablespoons freshly minced salad herbs
Salt and pepper to taste
For the salad:
4 ounces dried garbanzo beans
4 ounces dried black beans
4 ounces dried red beans
4 ounces green beans
Salt
1/4 small red onion, diced (about 1 ounce)
Directions:
For the dressing:
In a bowl, mix the garlic, oil, vinegar, and salad herbs. Season with salt and pepper.
For the salad:
Cook the garbanzo, black, and red beans separately, following package instructions. (Generally, it takes 30 to 45 minutes cook them).
Cover the green beans with water in a pan, add a little salt, and bring to boil over high heat. Cook to desired tenderness Drain and place immediately in ice-cold water to stop the cooking process. Drain and pat dry. In a large bowl, place all the beans and red onion, add the dressing, and adjust seasonings. Refrigerate for an hour before serving.
Note: Serve this salad alone or with lettuce, tomato, and avocado.
Reprinted with permission from Cooking Well: Wheat Allergies. ISBN: 978-1-57826-313-4 $11.00 (paperback). ISBN: 978-1-57826-354-7 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.
