Sunday, April 6, 2014
Here's an incredibly protein-rich bean salad that I love, from our dear family friend Laurie Lynd. (I'm quoting him--this is the recipe as he sent it to me.)
Laurie’s Bean Salad
One tin each of chick peas, red kidney beans, lentils -- rinse them in a colander
One red pepper chopped
One stalk of celery chopped
One Bermuda onion (or 1/2 an onion, if you prefer) chopped
Parsley chopped - about 1/3 cup once chopped
One field cucumber -- cut the seeds out and then chop finely
Corn -- I use frozen and just put about 1/2 a cup in
For dressing, 2 tbsp (approximately) of olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp of sugar (or even better, mint sauce), salt and pepper to taste.
Mix it all together and refrigerate -- seems to last nearly two weeks -- I guess because of the vinegar and such.
Posted by Kirsten Bakis at 6:45 PM