From the Kitchen of Dr. Amy Rothenberg

If you’re in a rush, this one is quick!

  • 2 cans of beans of your choice, I love cannellini beans, black, or red beans; alternately, 2 cups of cooked beans you have on hand, drained
  • ½ red or white onion mincedRefreshing Summer Bean Salad
  • 1 carrot cut into small pieces
  • 1 stalk celery cut into small pieces
  • 2 hands full of whatever greens you have on hand
  • ½ cup olive oil
  • Juice of one lemon
  • Salt & pepper to taste

Put all the ingredients in a bowl and stir it up. It will taste better the next day if you can resist. I usually 3-4x the recipe and have on hand to share at bbqs and potlucks.  Makes a great meal on top of a bed of lettuce or a good side dish to meat, fish, poultry meal. Mix up your beans and ad lib with this recipe, it’s very forgiving!

Bowl handmade by Deb Habib, PhD - Seeds of Solidarity Farm in Orange, MA