4 bean salad (vegan)

It seems about right that I am making one of our favorite summer salads in September. I am not quite sure where it went! But both boys are back to school, with Alec at college for almost a month now and Avery having started his senior year of high school this past week. One more year until empty nest!! 😆

His last first day pic.

We are getting back into the groove of quick weeknight meals between hockey and other school activities. My weekends are spent preparing things ahead so anyone can grab and eat whenever.

Honestly this 4 bean salad fits that criteria which is why it’s a church picnic staple in Minnesota. You can throw in any beans you have on hand–I happened to use kidney and great northern. Most of the time it’s all canned beans too.

But this week at the Farmer’s Market the yellow wax beans and green beans were just fantastic! That’s actually what inspired me to make this salad, along with grabbing about 5 pounds of tomatoes to turn into roasted tomato pasta sauce. (I wish I would have snapped a pic of the golden raspberries I bought too–but they were eaten within hours along with a pint of red ones. Still Avery’s favorite!)

Also on tap this week is beef stew for Matt’s birthday with mashed potatoes and an apple tart….chili and coconut tomato soup and a cauliflower curry….maybe fall isn’t so bad. But I still hate winter. One more.

4 bean salad (vegan)

    1 cup each yellow wax beans and green beans, trimmed and cut into 1″ pieces
    1/4 small red onion, diced
    1 can dark red kidney beans, drained and rinsed
    1 can great northern beans, drained and rinsed
    1/2c vegetable oil
    1/4c red wine vinegar
    2 tsp agave
    1/4c chopped fresh herbs–parsley and oregano
    2 stalks celery, diced

Steam green and yellow beans until tender about 5 minutes. Cool quickly in ice water.

Drain and rinse canned beans. Combine all beans together.

Soak red onion for about 10 minutes in cool water (takes away some of the bite). Dice.

Dice celery.

Mix the oil and vinegar and add herbs, salt and pepper and agave (sugar is fine if that’s what you’ve got).

Combine all ingredients together and let sit for an hour to marinate.

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