new spin on summer salad staple

 So bean salad is a summer staple. One bean, two bean, three bean and more.

I decided to change it up. I took half a bag each of Goya dried navy beans and pinto beans yesterday and put them in to soak with salt and water overnight. I then cooked them according to directions on their packaging this morning.

While the beans were cooling I minced three large cloves of garlic, chopped fine one large red onion, chopped one fresh red bell pepper, peeled and chopped one fresh cucumber, and tossed into a bowl.

To that bowl I added salt and pepper to taste, 3 tablespoons of white table sugar , a bunch of fresh dill chopped, and a third of a cup of Italian flat leaf parsley chopped.

I mixed the salt and pepper, herbs and spices, along with the vegetables and drizzled olive oil and rice wine vinegar and red wine vinegar over the top of it and stirred some more.  I always add more vinegar than oil to bean salads.

I should’ve measured exactly how much oil and vinegar but I didn’t I’m sorry- you want basically enough that your salad gets coated and sort of pickled  but not enough that it swimming in dressing.

Last but not least I tossed in the beans which I had drained and mixed everything together, as well as adjusted for salt and pepper. I will now chill the salad down until this evening but it looks beautiful and tastes terrific!