Quick Bean Salad with Fresh Garlic Scapes and Herbs

DSC_00081 12-15 oz can black beans; drained and rinsed
1 12-15 oz can white beans; drained and rinsed
*see note below for using dry beans
2 1/2 cups mixed frozen vegetables (I used a corn, green bean, pea and carrot combo); defrosted or **see note below if cooking dry beans
6-8 garlic scapes; rinsed and thinly sliced (I used only the stem because the flower and the “tip” was tough and fibrous)
1 cup fresh Italian/flat parsley (optional, I had some on hand that I needed to use)
2 Tablespoons fresh oregano; leaves removed from stem and minced or 1Tablespoon dried
1 teaspoon fresh thyme; leaves removed from stem or 1/2 teaspoon dried
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil

DSC_0007

 

 

Optional cooked pasta, rice, quinoa to make a meal

Optional, toss in some shredded parmesan/romano cheese

*soak 1 cup white beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 hour)
*soak 1 cup black beans for 6-8 hours, drain, rinse, add 4 cups water, bring to boil, reduce heat and simmer till tender (about 1 1/4 hours)
**place frozen vegetables in a colander, pour cooked beans and hot water over the frozen vegetables, rinse with cold water, drain and place in a large serving bowl.

Place drained and rinsed beans and defrosted vegetables in a large bowl. Add remaining ingredients and mix well to coat with the dressing. If you have a house hold like ours that is gluten sensitive and gluten friendly divide the bean salad and toss in the desired starch of making a pasta salad.

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