Four Bean Salad

Once or twice a year I like to make a big batch of four bean salad.  It goes great with barbecued burgers or whatever else you might have on the grill.  Bean salad is one of those easy-to-assemble salads that keeps well in the fridge for up to a week.

The Ingredients:

1 19 oz can of chick peas

1 19 oz can of kidney beans

1 14 oz can of yellow waxed beans

1 14 oz can of green beans, regular or french cut

1 can of artichoke hearts (optional)

1 large red onion

2 green onions

Fresh herbs (thyme, basil, parsley, sage)

1 cup of white vinegar

1 teaspoon celery seed

1/2 tsp dry mustard powder

1/2 tsp garlic powder

dash of hot pepper flakes

Open the four cans of beans and drain thoroughly.  You may want to wash the kidney beans to get rid of the slimy liquor that accumulates in the can.

Slice the red onion into rings.

Chop the green onions finely.

Mince the fresh herbs.

Sprinkle seasonings.

Pour the vinegar over the vegetables and mix well.

If you like a bit more nip, you can add a sprinkle or two of hot sauce to your individual serving of salad.

Refrigerate the leftovers.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.