Multi-Bean Salad

[suzanne sanders]

Multi Bean Salad 

2 cups cooked kidney beans

2 cups cooked garbanzo beans

2 cups cooked butter beans 

6 Tbs olive oil

2 minced garlic cloves (spring use green garlic) 

4 Tbs. lemon juice

6 Tbs red balsamic vinegar

5 Tbs. Fire Cider (http://mcminnvillehealthdefense.ning.com/profiles/blogs/fire-cider)

1 tsp. local honey

1 tsp. Celtic salt

1 tsp black pepper ( or more)

1/4 lb fresh green beans (if it is summer time and they are in season)

2 medium stalks celery, finely minced

1 red onion minced

1 cup finely minced parsley

1/2 cup chopped carrots 

Combine oil, garlic,lemon juice, balsamic vinegar, fire cider, honey, salt and pepper in a large bowl. 

If it is summer time and you have green beans to add: 

Trim the tips of the green beans, and steam until tender (5 to 8 minutes, or to  your preference). Refresh under cold running water and drain well. 

Drain the cooked beans, rinse gently under cold water adn add them to your bowl with the dressing.   

Add remaining ingredients and mix well.  Let marinate for at least 2 to 3 hours (even longer is better)  

Serve cold or at room temperature.  Serve with some hot rice, quinoa, steamed tortillas or rice wraps.  You could also try some raw cheese grated on top of it.  

Other optional ingredients: 

During the spring try green garlic, about 4 finely minced

During the summer try adding cucumbers and cherry tomatoes.  

What is Green Garlic? 

Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb. It can often be found for sale at a farmers' market in the spring, and can also be grown at home relatively easily. Many large grocery stores do not stock green garlic, although growing consumer demand may change this. It can also usually be special ordered through a greengrocer.

When garlic is grown normally, it is harvested when the lower part of the stalk visible above the ground starts to turn brown. The bulb of the garlic has differentiated into garlic cloves, and it is cured so that it will last in storage. Typically, garlic is harvested in the middle of summer. Green garlic, on the other hand, is harvested before the plant is mature. The stalks are still totally green, usually around one foot (30 cm) long, and the bulb resembles that of a green onion, rather than a segmented head of garlic.

Green Garlic Butter:

http://www.inerikaskitchen.com/2011/04/green-garlic-butter.html

Green Garlic Spread:

http://www.greenling.com/blog/recipes/sidedish-recipe/green-garlic-...

Multi Bean Salad