4-Bean Salad

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4-Bean Salad

Yield: 4 side servings

Ingredients

1/2 cup dry kidney beans (125 g)

1/2 cup dry black beans (125 g)

Cumin

1 pound fresh green and yellow beans (450 g)

1 green onion, chopped

2 tbsp Extra Virgin olive oil (30 ml)

1 tbsp aged Balsamic vinegar (15 ml)

Salt and pepper to taste

Directions

1. The night before you want to have your salad, prepare your beans by rinsing them well and soaking them overnight in water. Best not to soak them longer than 24 hours at room temperature or more than 2 days in the fridge - they could develop harmful bacteria and lose their nutrients.

2. The next day, rinse the beans very well. Place them in a pot of cold water and sprinkle some cumin into the pot - this helps with gas and digestion! Bring to a boil, then simmer 90 minutes. Make sure you stir the pot often at first because as the water heats up, the beans will stick to the bottom of the pot. Check every so often to make sure you don't need to add more water.

3. Wash the green and yellow beans. Snap off the ends. Place them into a pot of cold water and bring to a boil. Boil the beans for 5 minutes then transfer them into a bowl of ice water to stop the cooking process.

4. Wash and chop one green onion and place into a bowl.

5. When the green and yellow beans have cooled a bit, chop them and add them to the bowl. I find that using scissors is the easiest way to "chop" them.

6. Into the bowl, add the olive oil, vinegar and S&P. Cover and set aside.

7. When the kidney and black beans have cooked, drain and rinse them. When they've cooled, add them to the bowl and mix everything until well blended.

8. Refrigerate for at least one hour before serving.

For Video Instructions, please check out my video How To Make A 4-Bean Salad