Two-Bean Salad with Tomatoes and Carrots

This salad combines green and cooked white beans with crunchy carrots and juicy tomatoes for a light but nutritious summer dish.

Soak 1 C. white beans (any type) overnight.  Drain and rinse, then cook in salted water until tender but not mushy.  Drain.

Cut 2 tomatoes into dice about the size of the cooked beans.  Place in a bowl and sprinkle with salt.

Thinly slice onion to make 1/2 C.  Drizzle with 1 T. red wine vinegar.

Scrub and julienne 2 carrots as thinly as possible.  Toss with the onions.

Trim 1/2 lb. green beans.  Drop into salted, boiling water.  When the water returns to a boil, remove them and rinse with cold water until they are cool.  Toss with the carrot/onion mixture.

Remove the leaves from 1 bunch of basil and tear the larger ones in half.  Add to the tomatoes.

Finely diced 1-2 T. pickled jalapeno or hot cherry peppers (optional).

Add 3 T. olive oil to the tomatoes and toss well.

Toss the tomato mixture with the green bean mixture, then add 1 C. or more of the white beans.  Taste and season with more red wine vinegar and salt plus lots of black pepper.

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