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.