3 Bean Greenies

3 Bean Greenies


For the beans:

1 can each of navy, kidney and garbanzo beans.(or dry beans soaked overnight)

Medium onion small diced

½ cup of chopped cilantro

1 large red pepper small diced

½ cup olive oil

½ cup redwine vin

¼ cup sugar (splenda)

1 teaspoon cayenne pepper

½ cup chopped cilantro

For the tomatoes:

4 mediumish end of season local green tomatoes cut into medium dice.

1 tablespoon of minced garlic

1 tablespoon of cumin

2 tablespoons olive oil

2 tablespoons of balsamic vinegar


For the beans:

Combine all ingredients in bowl stirring well. Hold back ¼ cup red peppers.

Serve in handsome bowl or platter.

For the tomatoes:

Sautee green toms & garlic in oil, toss in cumin. Cook until ya just see a wee bit of color on the toms. Remove from heat and let cool a moment, stir in vinegar.

Add Green toms to the middle of the bean salad (like a tom island in a bean sea). Use remaining  red peps as garnish for toms. Salt & pepper should be used to taste for both goodies.

Cover with plastic, then aluminum foil, and refridge overnight. Heart Healthy and Delicious.  ENJOY!

– Chef Ron Ahlert


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