Gen's Summer Bean Salad
  • 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 ( and corn on the cob.