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Recipe for Bean Salad

"Bohnensalat"

Need a quick recipe for bean salad? Here's an easy one that's sure to please. It's one of my non-German quickie favorites and is great for picnics and potlucks.

This three bean salad is a variation on a Weight Watchers recipe from my friend, Heidi.

three bean salad

Although the original recipe called for fresh or frozen and thawed green beans (without being cooked), she cooked them briefly. The end result? Delicious!

The best part, according to me, is the addition of the uncooked peas. It makes the whole salad taste so fresh and adds a sweetness to the dish.

You can vary the amounts to use - add extra beans or peas. Chopped peppers, especially red ones, would be a nice addition. I love to add kidney beans. You may find that you want to use extra olive oil for the bean salad dressing. Taste and alter it as you go along.

Three Bean Salad

Ingredients:

1 cup green beans, briefly cooked
1/2 cup cooked Lima beans (or canned)
1/2 cup cooked chickpeas (or canned)
1 cup fresh or frozen and thawed green peas
1/2 red onion, minced
1/4 cup balsamic vinegar
1/2 tsp. dry mustard
1/2 tsp. each dried basil and oregano
1 - 3 tsp. olive oil
salt to taste

Instructions:

In a serving bowl, mix the beans, peas, and onions together.
Mix remaining ingredients and pour over bean mixture. Toss together.
Cover and refrigerate for at least 4 hours.

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