An incredible summer recipe from a friend:
Bean Salad Recipe (makes a lot!)
1 can kidney beans
1 can garbanzo beans
1 can black beans
3 c. blanched green beans (buy fresh), chopped into bite sized pieces
1 c. corn (frozen and thawed or boiled)
2 small carrots, chopped into bite sized pieces
1 medium Vidalia onion, chopped
Rinse beans and corn (if frozen, to thaw) and throw in a big mixing bowl with green beans, carrots and onion.
1 packet of Italian dressing mix (directions on packet, makes about 1 cup)
2 Tbsp. water
¼ c. vinegar (I use 50% rice vinegar and 50% red wine vinegar but any kind will do)
½ c. extra virgin olive oil
2-3 Tbsp. of fresh dill, chopped (optional)
Mix all dressing ingredients except oil. Slowly introduce oil while whisking to fully emulsify.
Dress and toss. Cover and let marinate in fridge over night (flavor gets better the farther in advance you make it!). Toss again and add extra fresh dill (or other fresh herbs) before serving.
Note: this is a very easy, flexible recipe that’s great for hot weather. You can change up the veggies you add and the dressing (a Dijon mustard dressing is also good). I like to keep a big batch in the fridge and add to it to keep the flavors going.