Three Bean Salad

Prepare vegetables:

• 3 cans of three different varieties of beans, rinsed and drained (I used white, kidney, and black)
  
• 2 large tomatoes, chopped small
  
• 1/2 onion, chopped small
  
• 1 bell pepper, chopped small
• 1 bunch purslane if you can get it, tear leaves off stem
  
• 1 bunch cilantro, chopped fine
  
• 1 large cucumber, chopped small

Make vinaigrette and pour over vegetables:

• 1/4 cup vinegar, I prefer white wine or rice but any kind you have will do
  
• 1/2 cup extra virgin olive oil
  
• 2 limes or lemons, juiced
• 1/2 tablespoon honey
• 1 teaspoon garlic salt, I use Lawrey's California Style
  
• black pepper to taste

I started making this recipe when I lived in Lebanon. The abundance of fresh vegetables inspired me to try it and over the years I've refined it. Just this year I switched from parsley to cilantro and it makes it even better. You can keep it in the fridge for several days, so you can make a big batch and serve it at several meals. You can adjust the proportion of oil to vinegar to suit your taste. My family loves it and I hope yours does too!

Rima's Chicken Waldorf Salad

Chicken Waldorf Salad

(or what to do with leftover chicken)

Ingredients:

Dressing:

1 Tbsp cider vinegar (or other mild vinegar like plain rice vinegar)
2 Tbsp low-fat mayonnaise
½ tsp curry powder OR ¼ tsp curry paste
1 pinch each salt and cracked black pepper

Salad:

1 Granny Smith apple, cut into small chunks (I like it better peeled)
¼ cup toasted walnuts or pecan pieces
¼ cup golden raisins
1 small celery stalk, thinly sliced
1/2 sweet onion, diced (such as vidalia or spanish)
1 cup (more or less) cooked chicken (leftover roast chicken is best)

How to:

Mix the dressing ingredients in large salad bowl.

Add remaining ingredients.

Serve with crackers or toasted bread.