Recipes

Variety Bean & Veggie Salad, Alexia Koliatsis, Arlington Heights

Salad:

1 can garbanzo beans, drained

1 can black beans, drained

1 can red kidney beans, drained

1 jar of pickled beets, drained

1-2 cucumbers, sliced

3 stalks of celery, chopped

½ red onion, sliced

3 green onions, sliced

Dash of fresh garlic

Dash of parsley

Few Greek olives

Few cherry tomatoes

You can add some feta or fresh mozzarella cheese if you wish.

Dressing:

½ c olive oil

¼ c Balsamic vinegar

¼ c Ranch dressing

Add all the salad ingredients to a large bowl and toss together. Add all the dressing ingredients to a separate bowl and mix well. Pour the dressing over the salad, ensuring the vegetables are coated. Eat and enjoy!