The Sweet Side of Finance -- April
Welcome to the fourth installment of The Sweet Side of Finance. If you've signed up for my newsletter, you already know about today's tasty treat.
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If you missed my other recipes, they can be found here:
January: Brown Butter Chocolate Chip Cookies
February: Sugar Cookies with Meyer Lemon Glaze
March: Veggie Frittatas
If you give my recipes a try, I'd love to see pictures and hear about what you thought of them!
Again, I turned to my grandmother's recipes. People who lived through World War II and the Great Depression knew how to stretch their dollars and make things last. From them, we can learn to be prepared and plan for difficult outcomes. In the spirit of that, I present my grandmother's bean salad recipe. It's easy and inexpensive to make.
1 can of garbanzo beans
1 can of cannellini beans
1 can of kidney beans
1/3 cup apple cider vinegar
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 shallot finely chopped
¼ cup chopped parsley (and any other herbs you have on hand)
1 1/2 teaspoon salt
Ground pepper to taste
Rinse the beans under cold water and mix in a bowl. Whisk together all vinaigrette ingredients until well incorporated. Pour the vinaigrette over the beans and mix well. Refrigerate for at least one hour for the flavors to meld together.
This is the most simple, yet tasty, recipe. It’s made from ingredients you probably already have in your kitchen and is very forgiving of substitutions and additions. Many recipes call for red onion rather than shallot, green beans, chopped celery, or cucumber, so feel free to mix it up. You can also use different vinegars depending on what you have on hand. I always forget how much we love bean salad and how quickly it goes in our house. Enjoy!
The finished result:
Until Next Time,