Amanda's fabulous bean salad recipe

My version of Amanda's fabulous bean salad

This is one of those recipes that you just eyeball everything depending on how many people you are trying to feed, what you have on hand, and your personal preferences.  There is no single ingredient that will make or break this dish.  If you aren't a fan of one item or another, leave it out.

It is fabulous.  My neighbor Amanda clued me in a couple of years ago, and I've been making it ever since.

1 can dark red kidney beans (drained and rinsed)
1 can chickpeas (drained and rinsed)
1 can whole kernel corn (drained) *can use frozen instead*
1 rib of celery - diced
1 cucumber - diced (remove seeds before dicing)
1/2 small red onion - diced
1 orange bell pepper - diced
Fresh, flat-leaf italian parsley - chopped (to taste)

Toss ingredients in a bowl, douse generously with red wine vinegar.  Sprinkle with a little sugar and salt to taste. Serve.

Makes approximately 6-8 servings. 

Lunch...a warm multigrain salad

I'm into these warm salads these days.

It's easy -
I usually just put a pile of salad greens on a big plate, then mound some hot seasoned rice or multigrain pilaf in the middle of it and top it with some sauteed veggies. Sometimes I add meat, sometimes not. It's so good - especially with some good vinaigrette.

It's best with a good sturdy lettuce like romaine or iceberg.
I like a few drops of sesame oil and soy sauce in it.