I don't think there's really a way to make bean salad look glamorous in a photo, I'm sure someone has tackled this beast of a task with grace, I have not. I have however preserved and recreated successfully this recipe I learned ages ago while on a cross country adventure with then strangers but now good friends. So when my in-laws (bless their hearts) sent me this amazing package of Cali avocados because I had mentioned I was craving them I knew I had to make this dish, and guacamole too of course!
I always make a double batch, so if you're single or don't think you can tackle this much divine bean power, half everything.
2 cans organic kidney beans (drained & rinsed)
2 cans organic garbanzo beans (drained & rinsed)
(bonus points if you use dried beans and cook them yourself, you are so much cooler than me!)
1 bag frozen french green beanslightly steamed
small chunks of mild cheddar, I just chop up whatever I have left in the block you want a good ratio just eyeball it
1 giant avocado cut into bite sized pieces
1 giant avocado cut into bite sized pieces
toss together in a large bowl and make your sauce
Sauce
1C olive oil
1/4 C lemon juice
1/4 C local organic honey, trust me on this it's just the best!
a little salt & pepper to taste
Mix well then stir gently into the bean bowl, cover and let sit overnight.
Easy as pie and it's a great addition to the lunch box or picnic basket or in my case when I first learned this recipe, in the back of a car driving 70 through Wyoming is how it tastes best.
No comments:
Post a Comment