Summer Salads - Part One: Four Bean Salad

So, supposedly Summer is winding down.  I'm starting to see just the slightest hints of orange tinge the edges of a few leaves and the smell of Fall is definitely starting to creep into the morning air.  But, before we officially bid adieu to my favorite season, I want to share some of my favorite salads as an edible Ode to Summer.

The first is the hearty, Four Bean Salad.

Shopping List:
15 oz. can black beans
15 oz. can red kidney beans
15 oz. can great northern beans
15 oz. can black eyed peas
1 c. cherry tomatoes
3/4 medium cucumber
1/4 medium red onion
1 pckg. good seasonings, italian dressing mix

Tools:
cutting board
chopping knife
large bowl for salad

Preparation:  Drain and rinse beans.  Quarter each cherry tomato.  Slice cucumber.  Dice red onion into teeny tiny pieces.  Prepare dressing according to package instructions.*  Combine all ingredients in large bowl.

Chill for 30 minutes to one hour to allow flavors to mingle then bon appetit!  This makes roughly 15 servings at about 127 calories each.



I really hope you'll try this salad.  It's a salad you can really sink your teeth into and who doesn't love that!  Check back soon for the second of my Summer Salads.

*To cut a few calories, I substitute 1/4 c. oil and 1/4 c. water for the 1/2 c. oil the package directions call for.  It tastes just as good and you save yourself nearly 500 calories!  127 cal./serv. is based off of the prepared dish made with this substitution.