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. 

Ingredients

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

Directions

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