We’re running a bit low on fresh veggies – ten days after leaving Ft Myers Beach, I obviously didn’t provision well enough. David’s out of cold beer … that’s his own fault since I don’t drink it, we’re within a couple of nights of being out of happy hour snacks and the veggies are minimal. I always stock some stuff that can substitute for fresh, just in case, and we both love this 3 Bean Salad. Bean salad has never been a favorite of mine, but this one is. Especially after it sits in the fridge for a few days.
All you have to make sure to have aboard is a can of chickpeas (garbanzo beans), a can of green beans, a small can of corn and a can of red beans. THANKS to Carolyn at The Boat Galley.com (and my friend) for sharing the recipe so we had “veggies” when our supply ran low on this trip.
3 Bean Salad
1 can green beans
1 can kidney beans
1 can chick peas/garbanzo beans
1 small can corn
2 tablespoons diced onion
1/3 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon salt
1/4 teaspoon fresh cracked pepper (or regular pepper)
Mix the dressing together until the sugar dissolves. Pour over the beans/corn/onion and toss. Place in fridge, stirring once or twice a day and let marinate for a couple of days for best flavor.
Or just eat it because it’s tasty right away.