Beany Salad Bowl

6 T. olive oil

2 T. wine vinegar

1/2 t. dry mustard

1 t. sugar

Sea salt

Freshly ground pepper

1/2 c. of any kind of bean (including chickpeas, butter beans, or lima beans), soaked and cooked until tender, then drained

2 T. chopped fresh green herbs

1 celery heart, chopped

1 sweet green pepper, seeded and diced

2 large carrots, scraped and coarsely grated

1 cucumber, diced

1 sweet apple, diced

Whole wheat bread and sweet butter

Into a salad bowl put the oil, vinegar, mustard, and sugar, with salt and pepper to taste. Stir until blended.

Add the beans, herbs, celery, green pepper, carrots, cucumber, and apple. Mix well so everything is coated with dressing.

Serve with bread and butter.

Serves 4.

Adapted from The Bean Book, p. 22.