Recipe: Cool & Colorful Bean Salad

[Guest guest]

Our family has always loved beans. This was one of my favorites pulled

from the mass marketed 15-Bean soup mix label. The soup mix unfortunately

contains barley and some other no-nos, but can easily be replicated by

purchasing 1# bags of a variety of beans and mixing them yourself.

Sharon in Virginia

Cool & Colorful Bean Salad - A colorful sweet and sour salad packed with

protein. We absolutely adore this recipe and serve it beside the usual

potato salad. Sharon in Virginia

2 cups mixed dried beans; the more variety the more colorful and

interesting, try: great northern, pinto, small red kidney, Roman,

piegeon, baby fava, baby lima, canary, black-eyed peas, garbonzo, navy,

small pinks, cranberry, cannelini, mung-green peas, even green split peas

or any others you have on hand. I usually toss 1 cup of any bean I buy

into a large glass canister so that I can see the colorful mix to insure

that the colors are well distributed. I search out the more exotic

varities because I use this mix for both winter soups and this summer

salad.

1 medium onion thin sliced

1 red pepper, chopped into ½-inch pieces (I have also used jarred roasted

red peppers, plus green, yellow and orange peppers to improve color)

2 tablespoons olive oil

½ cup lemon juice

½ teaspoon Worchestershire ( haven't found a GFCF so I skip this)

¼ cup sugar

1 clove garlic, minced

1/3 cup parsley or cilantro, chopped

salt & pepper

Soak and prepare beans. Drain. Mix all together. Chill 4 hours or

overnight. Garnich with lettuce