Recipe

Tom’s 4-Bean Salad

Our friend Tom Parker’s recipe makes a super easy side dish that goes with just about any grilled food, meat or fish. You can make it well ahead of time and is even tastier after resting in the fridge for awhile.

ingredients

  • 1 Can (14 oz) large white or cannellini beans
  • 1 Can (14 oz) black beans
  • 1 Can (14 oz) red kidney beans
  • 1 Can (14 oz) garbanzo beans
  • 1/2 Red onion , chopped
  • 2 Cloves Garlic , minced
  • 2 ribs Celery , trimmed and chopped
  • Pinch fresh parsley or cilantro ,chopped
  • 1/2 Cup ChowGuys salad dressing
  • 1 Small spoon Sirachi

prep / directions

Drain and rinse the beans with cold water and combine all the ingredients in a large bowl or storage container. Stir to mix well. If you want a little more kick, add a dash of Sirachi. Tom’s 4-bean salad is even better after being refrigerated for a few hours or overnight.

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