... two is always better than one. Jennifer and Matthew have a blog. Together.

This is the story of what we do together.

22nd July 2010

Post

Four Bean Salad

This is a combination of several recipes that I found on the Internet.

This recipe is gluten-free and vegetarian.

Ingredients

  • 1 can of cut green beans
  • 1 can of cut wax beans
  • 1 can of kidney beans
  • 1 can of garbonzo beans
  • 1/2 cup of apple cider vinegar
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon of dijion mustard
  • 1 small bunch of cilantro (finely chopped)
  • 1/2 banana pepper (finely chopped and deseeded)
  • 1/2 chopped onion (white or red)
  • black pepper

Instructions

  • Rinse the beans in a colander and put them into a big bowl. You want to rinse because the beans are canned in salt.
  • Mix in the rest of the ingredients
  • Grind some pepper on top
  • Let sit in the fridge for a few hours, overnight is best.

Notes

This recipe ended up having a bit too much dressing. I think next time, Ill use less cider vineger. Also, when possible, this tastes the best when it can sit overnight. Then general flavors of the dressing should be the vinegar and then mustard finished with peppers and cilantro. 

Alot of the recipes I looked up called for sugar (brown or white). It’s probably included to counteract some of the acidity of the vinegar. I didn’t add any sugar.

Jennifer is on a new diet dictated by a recent allergy test. At a high level, she can’t have red meat, gluten, and sugar in daily amounts. Other things can be had in rotation. We are working out tasty foods that can conform to this new diet.