Wednesday, September 8, 2010

mixed bean salad

Labor Day has come and gone and even though I enjoyed all of the barbecues and cocktails I need to start eating a little healthier.  Seriously Hawaii is right around the corner!  The weather is still nice so we are still using the barbecue but, I may be able to lighten up the sides a bit.  Bean salad is typically boring and soggy but, this one is colorful and has a nice tang from the vinegar and mustard.  It is simple to make and pairs great with pork, chicken or fish.  It is versatile and healthy and 3 out of 4 of the family members ate it. 

mixed bean salad
Adapted: Everyday Food

1/2 pound green beans
1/4 pound yellow wax beans
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp fresh oregano or 1 tsp dried oregano
1 shallot finely chopped
2 tsp grainy dijon mustard
1 can kidney beans (rinsed and drained)
1 can garbanzo beans (rinsed and drained)
salt and pepper

Trim and cut beans.  Cook beans in boiling salted water for approximately 2-3 minutes.  Drain and rinse under cool water.  In a large bowl whisk vinegar - mustard.  Add beans, kidney beans and garbanzo beans.  Toss to combine and add salt and pepper to taste.

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