3 Bean Greenies
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
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
Combine all ingredients in bowl stirring well. Hold back ¼ cup red peppers.
Serve in handsome bowl or platter.
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