by Gay Cook

I scoured my cookbook for a salad recipe that does not call for local fresh vegetables as they are not yet available due to our chilly weather. So I chose the marinated bean salad, which can be served with grilled meats or a vegetarian meal.

Makes 5 to 6 servings.

  • 14 oz (398 mL) can each red kidney and garbanzo beans, drained and rinsed
  • 10 oz (225 mL) can cut green beans, drained
  • 2 cups (500 mL) finely chopped celery
  • 1 medium onion, peeled, finely sliced
  • 1/2 cup (125 mL) finely chopped parsley
  • 1 cup (250 mL) pitted, halved green and black olives
  • 1/4 cup (50 mL) olive or vegetable oil
  • 1/4 cup (50 mL) wine or cider vinegar
  • 2 garlic cloves, minced
  • Seasoning:  Salt and freshly ground pepper to taste

Combine beans, celery, onion, parsley, olives, oil vinegar and garlic. Taste for seasoning as needed. Chill several hours before serving.