Okay, so the other day (Thursday) is the first day I've missed a post. I was so busy this week with work, family, car trouble, etc, etc, and any spare moment I had (spare moment--haha, what's that!?), I spent working on my novel. So I apologize. I was really hoping I'd get a post done every day for a year, but life happens.
To make up for the missed day, I'm posting two recipes that go together today. Although of course you can use the French Dressing recipe for salads and other things, I used it on this, so I'm posting both recipes to catch up.
This three-bean salad is actually an adaptation of a recipe called "Kidney and Green Bean Salad." But I wanted three-bean salad, and I happened to have both kidneys and garbanzo beans in the closet at once (miracles happen) so I went ahead and made it a three-bean salad.
For this, you will need:
1 c. red kidney beans, cooked and drained
1 c. garbanzo beans, cooked and drained
1 c. green beans, cut into pieces roughly the length of a kidney bean, cooked and drained
1/2 small red onion, minced
1/3 c. mustardy French dressing (recipe below).
Toss ingredients together in a bowl and let sit at least an hour, preferably overnight or make in the morning and serve at dinner.
Mustardy French Dressing:
Combine in small jar and shake well:
2 tbsp. vinegar (I used apple cider)
1/4 c. olive oil
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. garlic powder (or throw a crushed clove in the jar if you're going to let it sit a while...I made mine at the same time as the salad, so I used garlic powder)
1 tsp. ground mustard (or 1.5 tsp. Dijon if you don't have dried mustard in your spice cabinet)
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