For this edition of my Summer Salad Series (see end of this post for the other recipes), I'm bringing you a classic, easy, low fat salad. If you haven't made it before, you've probably at least tasted it. The recipe is in just about every cookbook I own. It is colorful, and its vinegar based dressing gives it a tangy bite. Since it's all beans, it has a "meatier" texture than the other salads I've posted.
To begin, drain 1 can each of kidney beans, green beans, and garbanzo beans and put them in a bowl.
Dice 1/2 cup green pepper.
Dice 1/3 cup red onions.
Stir pepper and onions together with beans.
For dressing, combine 1/4 cup vinegar, 2 T. sugar, 2 T. olive oil, 1/2 t. ground mustard, and 1 clove garlic minced. Mix well.
Mix the dressing in with the beans and refrigerate. This salad tastes better after the dressing has marinated with the salad for a while. This serves about 6 people for side dishes. I would double it if I was taking it somewhere.
1.) Grilled Corn Salad with Basil Dressing
2.) Watermelon Salad with Balsamic Dressing
3.) Cucumber Dill Greek Yogurt Salad
4.) Caprese Salad with Basil Pesto
5.) Southern Western Salad with Marinated Chicken