Don’t Make Me Cook – Tuscan Bean Salad

When the weather is nice, you don’t want to spend a lot of time heating up the house by using the stove.  Also, even though the days are longer, it feels like I have less time because everyone has come out of their rain-proofed cocoons to play.  It seems that from yoga to bike rides to just walking outside, I’m home so much less during the summer.  This Marinated 3-Bean Salad is easy to whip up the night before a BBQ, bring it for your work-week lunch or add it to an urban picnic.

Serves 6-8:
2 tablespoons fresh sage, julienned
1 – 15oz can of each: cannallini beans (also called white northern beans), garbanzo beans and black beans
2 cloves of garlic, minced
1/2 cup roasted peppers, chopped (from the jar or left over from last night’s BBQ)
12 kalamata or Spanish green olives, roughly chopped
3 tablespoons fruity olive oil
Salt/pepper to taste

Drain/rinse beans; in a large mixing bowl, combine all ingredients.  Let marinate for 4-8 hours and serve at room temperature.


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