Wednesday, March 19, 2014

Recipe: Four Bean Salad

This was 100% thrown together but a big hit with everyone, even London. I guarantee you can easily adapt it to your tastes / what's in your fridge and it still works! It's certainly a summery side dish but I was serving sloppy joes and I think it worked out, even in 30 degree sleet. 

1 can black beans
1 can kidney beans
1 can pinto beans
1 cup cooked green beans, cut into bite size pieces
2 stalks celery, chopped
1/2 medium onion, chopped
1/2 green pepper, chopped 
1 container feta cheese crumbles
3 tbsp (more or less to taste) balsamic vinaigrette

Drain & rinse all the canned beans
Cook, cool & cut green beans if using fresh or frozen (if using a can, just drain & rinse) 
Chop all the veggies
Mix all veggies / beans in a large bowl and refrigerate until ready to eat
Mix in dressing & cheese when ready to eat

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