Calico Bean Salad

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CALICO BEAN SALAD

 

1/2 cup black beans, dried, rinsed well

1/2 cup white beans, dried, rinsed well

1/2 cup pinto beans, dried, rinsed well

1 carrot, small dice

1 celery, 8-inch piece, cut into small dice

3 scallions, ends trimmed, sliced or chopped fine

1 yellow bell pepper, small size, seeded and cut into small dice

1 red bell pepper, small sized, seeds removed and cut into small dice

1 tsp. salt

 

3 tbsp. extra-virgin olive oil

2 1/2 oz. lemon juice

2 tbsp. flat-leaf parsley, chopped

 

Using a covered pot or pressure cooker, simmer the black beans, white

beans, and pinto beans separately in seasoned water until tender.

Drain and reserve each type of cooked bean separately until cool.

Before combining the beans, drain any remaining liquid from the navy

and pinto beans. Rinse the black beans and drain well. (To simplify,

use canned beans).

 

In a salad bowl combine the carrots, celery, scallions, peppers, salt,

oil and lemon juice together with the cooked beans. Toss thoroughly to

combine well.

 

Serve right away, or cover and marinate refrigerated for up to 2

hours. Before serving, stir in the parsley and adjust seasoning as

desired.