March 19, 2022
|Jump To Recipe||Print Recipe|
Delicious, and nutritious too.
I threw this salad together at the last minute not thinking of blogging it, but I got a lot of requests for the recipe so here we are.
The salad was inspired by a recipe I ran across in the cookbook Bean by Bean which I will post down below.
So, here's what I did, I used what I had on hand.
The beans used were canned garbanzo, canned dark red kidney, and home-cooked pintos.
I added some diced red and yellow bell pepper that had been sautéed in olive oil and garlic the night before, and about 1/4 of red onion, very thinly sliced, and 3 scallions thinly sliced, and of course, the celery and dressing the recipe calls for.
I didn't add all the dressing because I didn't have the green beans and wax beans the recipe calls for and I was afraid it would be a bit much, so I added it bit by bit and tasted it as I went along until I was happy.
Next time I make it, I'm going to make sure I have the green and wax beans because the salad would be even awesome-er
And that's that!