We think you will enjoy the refreshing taste of this nutritious bean salad. It works great as a main entree; just add a whole grain such as brown rice or a whole grain bread, and some fruit for dessert. Voila, you're done! Or you may want to add interest to your meal by using this recipe as a flavorful side dish.
2 cups Kidney beans soaked or canned (a little less than 1 cup dry beans)
1 cup Garbanzo beans soaked or canned (a little less than _ cup dry beans)
5 cups Vegetable broth or water
1 cup White wine
1 medium Onion, diced
1/2 cup Balsamic vinegar
1 - 2 Tbsp. Garlic, minced
2 Tbsp. Lemon juice
3 Tbsp. Honey or Sugar - to taste
1/2 cup Red sweet pepper, diced
1/2 cup Green pepper, diced
1/2 cup Corn kernels
1/2 cup Celery, chopped
1/2 cup Parsley, fresh chopped
Salt and pepper to taste
If using dry beans, soak the beans in water overnight. Rinse and drain beans before cooking. In large pot combine beans, broth or water, wine and onions. Simmer 2 hours, or until beans are soft. Drain beans and onions, place in large bowl. The broth can be saved if you plan on making soup.
If canned beans are used, they do not need to be soaked or cooked, but they should be rinsed before using. In addition, vegetable broth and wine will not be needed. Just add the raw diced onions and beans to a saucepan of water, bring to a boil and drain.
Add the remaining ingredients and mix well. Season with salt and pepper to taste. Fresh cilantro, basil or oregano are also suggested seasoning options. The salad should be served and enjoyed while still warm.
Makes approximately six 1 1/4 cup servings or eight 3/4 cup servings.