I went out to the garden to see what I could find for lunch. Here’s what I came in with.
I needed lunch for 6. Hmmm. Aha. Time for a bean salad. This is the entire (days) harvest of sungold tomatoes, and all the yellow beans I could find. A sprig of greek basil and parsley. Little doode loves this salad (almost as much as the kale pasta salad). He’s a vegetarian and his growing body is probably really craving the beans!
1 15 oz. can garbanzo beans
1 15 oz. can kidney beans
handful green beans cooked 5 mins and chopped into bite sized pieces
1 stalk celery chopped
1 big handful cherry tomatoes
1/4 cup red wine vinegar or more to taste
1/4 cup olive oil or more to taste
1 tsp salt
good amount of pepper
1 clove garlic chopped
1 tsp dijon mustard
Mix all ingredients in bowl. Best if it stands for an hour or two in the fridge. Adjust seasonings to taste–usually this means more vinegar or mustard.
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