Wednesday, May 27, 2009

What's Cookin- Aunt Nan's Four Bean Salad

Here is a great alternative to fat laden potato or macaroni salad as a summer side. Its light, healthy and packed with fiber. This Four Bean Salad is a perfect side for a quick weeknight dinner or a pot luck summer BBQ. It easily keeps in the refrigerator for up to a week. Also great for "make ahead" situations.

Serves 4-6

1 15 oz can green beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
½ red onion, chopped fine
½ cup fresh, chopped flat-leaf parsley
1 tbsp fresh finely chopped rosemary
Juice of ½ lemon
1/3 cup white wine vinegar (or apple cider)
¼ cup olive oil
1-1/2 tsp garlic salt (or salt)
¼ tsp freshly ground black pepper
OPTIONAL: For a slightly sweeter version, add 1/3 Splenda (or sugar)

Mix the beans, chopped celery and onion, and the fresh herbs in a large bowl. In a separate bowl, whisk together the vinegar, Splenda, olive oil and salt and pepper. Pour the dressing over the bean mixture and toss.
Refrigerate for several hours to allow the beans to absorb the flavors of the dressing.