Written by Ok, ok what is the perfect, hi fiber, low calorie salad for summer? Try this easy marinated bean salad. This is the type of salad that you can really go “kitchen sink” with, but here is my standard version for two.
3/4 C fresh green beans, chop bite size, steam and cool (ice bath)
1/2 can beans, drained (kidneys, white, black, cannelli, or garbanzo’s)
1/2 a cucumber, diced an crisped (ice bath with green beans)
1/4 C celery sliced (optional)
1/3 C red onion, thinly sliced
1/4 C klamata or black olives, sliced (optional)
1 tomato, diced or 1/2 C grape or cherry tomato’ (optional)
1 yellow or jalapeno pepper, sliced (optional)
Make a vinaigrette of olive oil, rice wine, a dash of fresh lemon juice and maybe a dash of mustard with some fresh garden herbs (rosemary, oregano, savory, basil, dill, chives, thyme, mint or cumin) depending on the style of food the salad is accompaniment to.
Variations include: feta cheese crumbles, arugula leaves, edaname beans and radish or carrot mini slices.
This salad tastes best if allowed to marinate for an hour before serving. Stir occasionally before serving.
This salad travels well and is a good picnic salad as it has no mayo in it.
