Galilee Green Four Bean Salad

This is a filling favorite that can be used as part of a group of salads to use as an appetizer at a Shabbat meal. We love it as a side dish with a cold roast beef lunch. It’s also great for an in-between meal snack as it contains both protein and carbs.

You can use canned beans for quick prep or beans that you’ve soaked and boiled yourself. I prefer the longer method as we try to eat very little salt and canned beans have salt added. See below for preparation method of raw beans.

Ingredients:

• 1.5 cups each of chick peas, kidney beans, pinto beans and cannellini beans
• 1 cup diced onions ​(red or white)
• 1/2 cup of Galilee Green olive oil
• 1/2 cup balsamic vinegar
• 1 tsp dried basil (2 tablespoons fresh)
• 1 tsp pepper
• 1/2 tsp hot paprika
• 1 tsp salt (optional)

Directions:

1. Drain and rinse beans.
2. In a separate bowl large enough to toss the beans add next 7 ingredients
3. Pour in beans then toss well

Store in shallow container in the fridge for several hours before serving so flavors permeate the beans.

​Raw bean preparation:

I usually make 4 cups of dried beans at a time so I can freeze the ready beans in cup portions to be available when I need them. They are much healthier and tastier than canned!

1. Soak 4 cups of dried beans in 8 cups of water for 4 hours or overnight
2. Drain, rinse and add to large pot with 10 cups of water
3. Bring to a boil and skim off foam.
4. Simmer for an hour then check if they are “done”

Beans can be harder or softer according to personal taste. But overcooking makes them mushy. If that happens you can make bean dip!

Here’s another great Galilee Green Bean Salad recipe.