Fresh summer bean and herb salad

Now is the time to prune back your herb gardens and this is a great recipe for using lots of herbs. Summer salads are one of my favorite foods.  Here is one variety using small white beans and fresh herbs.

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Fresh Summer Salad with White Beans

Combine the following in a large bowl and mix together gently but thoroughly. This salad is best eaten right after you make it, but you can refrigerate it and enjoy within a few days.

1 can small white beans (Goya makes them)

3/4 cup grape tomatoes, halved

half of one red onion, diced (or 2-3 shallots)

2 scallions, diced

3/4 cup something green and fresh, like cucumber. You can also use celery or green pepper

up to 1 cup of fresh chopped herbs (mint, parsley, thyme, chives, oregano)

juice of half a lemon

3 Tbsp olive oil

salt and pepper to taste

*Additional fresh crunchy vegetables, like diced red pepper, just make this salad better.

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Notes:

Beans: I have tried lots of beans with this recipe but I find small white beans to be the best.  However, whichever beans I used the salad was always eaten from the fridge by P. My second choice is black beans. Kidney beans, both white and red, were too large and mouthy.

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