4 Bean Salad from Chef Jean

I’m offering you a ‘two-fer’ today ~ Four-Bean Salad uses 1/2 of the cans of vegetables and who wants dibs and dabs of bowls growing penicillin in the frig. The recipe for Four-Bean Pantry soup uses the leftover beans and ingredients we all usually have in our pantries.

Four-Bean Salad

You’ll only need 1/2 a can of each of the vegetables ~ the other half of the beans can be added to green salads, a pasta dish, or the Four-Bean Pantry soup, recipe below.

Salad:                                                           Dressing:

2/3 cup (1/2 can) garbanzo beans, rinse and drain                                   1 T. Crema di Balsamico

2/3 cup (1/2 can) Cannellini beans, rinse and drain                                      or Balsamic vinegar

2/3 cup (1/2 can) kidney beans, rinse and drain                             2 tsp. Extra-Virgin Olive oil

2/3 cup green beans, fresh or frozen, cut in bite size pieces           1/4 tsp. Dijon mustard

1 medium sized carrot peeled and chop or grate                          1 T. water

1/2 bell pepper, chopped                                                    

                  

Rinse and drain the garbanzo, cannellini and kidney beans and put in a serving bowl with the green beans. Add the carrot and bell pepper; set aside.

In a small bowl whisk together the Balsamic vinegar, olive oil, mustard and water. Toss with the bean salad at serving time. Makes 6   1/2-cup portions.