Saturday, September 16, 2000

Marinated Beany Italian Salad

Summer is almost over, unfortunately, with all of its bountiful harvests of fresh fruits and vegetables. While I look forward to the delicious comfort of autumn dinners, I always do lament the end of a season. To me, marinated salads just ooze summertime delight. So here's to summer!


1 cup kidney beans
1 cup garbanzo beans
1 avocado, diced
2 green onions
1/2 red onion, chopped
1 cup marinated mushrooms
2 ribs of celery, chopped
a handful of fresh herbs like dill, parsley or cilantro, chopped
1/2 cup red wine vinegar
1/4 cup olive oil
salt and pepper to taste
1 tsp. italian seasoning
1/2 cup olives of your choice, whole or chopped

Combine ingredients in a large bowl, tossing to coat. Refrigerate at least an hour before serving.