Multi-Bean Salad

(8–10 servings)

(From Moosewood Cookbook, new revised edition, by Mollie Katzen)

4 cups dry beans, soaked, preferably overnight 2 stalks celery or pac choi, minced

6 Tbs. olive oil                                                  1/3 cup red onion, minced

1 Tb. minced garlic                                                       1/2 –1 cup (packed) minced parsley

3–4 Tbs. lemon juice                                                    1 small bell pepper, minced      

6–8 Tbs. red wine vinegar                                             optional: some minced cucumber

1½ tsp. salt                                                                   optional garnishes: cherry tomatoes

Lots of black pepper                                                       chopped hardboiled eggs

¼ lb. fresh green beans

Cook presoaked beans in plenty of simmering water, partly covered, until just done. Begin checking the beans after 40 minutes so they don’t overcook.

Combine oil, garlic, lemon juice, vinegar, salt, and pepper in a large bowl.

Trim the tips of the green beans and steam them until tender (5 to 8 minutes). Dip them in cold water to stop the cooking.

Drain the cooked beans and add them, still hot, to the bowl of dressing. Add remaining ingredients and mix well. Let marinate for at least 2 or 3 hours (longer is better), mixing occasionally.

Serve at room temperature or cold, garnished with cherry tomatoes and chopped egg, if desired.

Submitted by Susan Tornheim