Gen's Summer Bean Salad


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Serves 4-6 | Prep Time 15 | Cook Time

Why I Love This Recipe

Featuring: Green onion (or fresh onion), garlic scapes (or garlic- optional), cucumbers, tomato, and basil.

This is a quick and simple summer salad that is perfect for hot summer days. We often eat it as a meal just like that, with bread on the side, but if we have time, we serve it with grilled veggies (http://www.bakespace.com/recipes/detail/Grilled-Veggies/66684/) and corn on the cob.


Ingredients You'll Need

1 can of cooked kidney beans, rinsed and drained
1 can of cooked navy beans, rinsed and drained
2 green onions (or 1/4 cup onion or fresh onion, chopped)
1 garlic scape (or 1 garlic clove, peeled), minced (optional)
2-3 cucumbers, chopped in 1 inch cubes or triangles
1-2 tomatoes, cut in chunks
1/2 to 1 cup Kalamata black olives, pitted and chopped
About 1/2 cup of chopped basil
1/4 cup of olive oil
3 tablespoons of rice wine (or red wine vinegar)
1 teaspoon dried oregano, crushed in palm of your hand
Sea salt and black pepper to taste

*** Note: you can also add in some cooked pasta, if you want as well as any other veggies you like if you want (ex: 1 green bell pepper, chopped, etc.) ***


Directions

In a large bowl or container (non metal), combine beans, onion, garlic, cucumber, tomato, olives, and basil. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad. Season with salt and pepper and let the salad marinate until ready to serve.


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