1 19 oz. can green beans
1 19 oz. can yellow (wax) beans
1 19 oz. can kidney or black or mixed beans
Rinse the beans under cold water and drain well.
Add chopped onion, celery, parsley, red pepper.
Season with salt and pepper and coriander or cumin. I sometimes add chili powder.
Add olive oil and vinegar and stir it up. (You can use Italian dressing instead of the oil and vinegar.)
Let it marinate in the fridge for a few hours or overnight. It keeps well. I sometimes throw it on top of greens and serve with a hard boiled egg for lunch.
A serving would be a cup of this which keeps your legume serving to the recommended ½ cup. Using 19 oz. cans, this makes about 6+ cups.
