“A childhood without books – that would be no childhood. That would be like being shut out from the enchanted place where you can go and find the rarest kind of joy.” –Astrid Lindgren
- 1 cup red kidney beans
- 1 cup white kidney beans
- 1 cup chick peas
- 3/4 cup finely chopped onion or scallions
- 1/2 tsp finely chopped garlic
- 2 TBSP finely chopped parsley
- 1 small green pepper, seeded and coarsely chopped
- 1 tsp. salt
- freshly ground pepper
- 3 TBSP wine vinegar
- 1/2 cup olive oil
Drain beans of all of their canning liquids, wash them thoroughly under cold running water, drain again, and pat dry with paper towels.
In a large bowl, combine the beans, the chopped onion, garlic, parsley, and chopped green pepper.
Add the salt, a few grindings of pepper and the wine vinegar. Toss gently with a large spoon. Pour in the olive oil and toss again. This salad will be greatly improved if it is allowed to rest for at least an hour before serving.