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.
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.
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.