middleblog-a suburban babble brook book

Native Bliss and Bean Salad recipe

  As I brush through thigh-high, buzzing, hopping grass, and pad barefoot over sunwarmed granite, I feel like Minnehaha. Then a car goes by.
 

ELYSIAN SUMMER COLD BEAN SALAD

1/2 cup fresh parsley (cut a moderate handful of stalks)
Twig fresh herb (your choice, whatever comes to hand in the herb garden...but only a twig, now.)
large can (1 lb 13 oz) Goya kidney beans, drained
1/2 c olive oil
1/2 c red wine vinegar
1/2 large Vidalia onion, diced

Rinse parsley and twig o herb in cold water.  Grasp firmly, and use your kitchen herb scissors (what, you don't have any?!? Get you some now-a brandy new pair of scissors strictly for kitchen use...Go on now! We'll wait for you.)...to cut your herbs into a bowl.  Cut the herbs up some more in your bowl; attain a nice fine mince.  Add diced Vidalia onion.  Add oil and vinegar. Mix and allow to sit for a bit.  Add drained kidney beans.  Mix; ideally, chill overnight before serving and enjoying!