• Servings: 4-6
• Preparation Time: 15
• 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.) ***

1. 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.

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.