THREE BEAN SUMMER SALAD

Beans are widely known as a fall addition, but we promise summer beans have just as much to them and are worth the time! Yes, you can used can, but again —- you won’t want to once you try them freshly boiled. Did you every try canned asparagus? Taste any difference??? Hopefully that proves our point.

This recipe is extremely versatile and simple. We love to let the beans shine so feel free to make it your own. A squeeze of lemon… a dash of cayenne… the combinations are endless. Just remember that beans and fresh herbs make any summer salad something you’ll want to make over and over again!

1/2 cup dried garbanzo beans
1/2 cup dried kidney beans
1/2 cup dried black turtle beans
4 tbsp olive oil, to coat
1/4 cup apple cider vinegar
1/2 red onion, diced
1 -2 TBS white sugar
Garlic powder, to taste
Salt & pepper, to taste
Parsley, for garnish

1. Pre-soak beans a day ahead to make cook time faster.

2. Add beans to a pot filled with water to boil, enough to fully cover the beans with some extra space — those beans will expand! Cooking time for dried beans varies — approximately 45 minutes for smaller beans (black, navy), 60 minutes for medium. beans (garbanzo, kidney, pinto) and up to 120 minutes for larger beans (lima, cannellini, butter)

3. When beans are done cooking, strain and add to bowl.

4. Toss in olive oil and vinegar, add diced onion, sugar and desired spices.

5. Garnish with parsley & enjoy.