Here's the recipe for my soon to be famous Red Bean Salad:
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
Chop fine and put in your big bowl-the one you will be serving from cause there ain't no sense making a big mess-this is supposed to be quick and easy!
1/2 to 1 tsp onion powder
1/2 to 1 tsp garlic powder
You can use fresh but I am all out and going out of town so why bother? I recommend a very fine dice on these if you do use fresh-I like the red onions I've used in the past for this btw.
Fresh ground black pepper
crushed red pepper flakes
To taste of course-I like kind of a lot
1/2 cup celery diced fine-like 1/4 inch dice-it's not that hard and when it's that small it's just crunchy.
I also chop up the leafy top but some people don't like to-whatever!
2 tbsp red wine vinegar
1-2 tbsp lemon juice-go ahead and use the little squirt bottle stuff-no sense blowing 5 bucks on lemons this time around!
4 tbsp extra virgin olive oil
Give a little stir
1/2 jar of roasted red peppers
1 can artichoke hearts
Rough chopped of course.
Give all of this a really good stir, taste it, and add any other seasonings you think it needs.
1 can dark red kidney beans, drained and rinsed.
Fold these into your mixture and let sit for a few minutes-well 10 to 15 at least would be nice!
This salad only gets better in the fridge and it is very good cold or at room temperature.
My favorite is room temperature with a nice slice of toasted bread-baguette or sourdough usually- and the girls the same. This is an extra juicy recipe because I like to sop up the extra "dressing".
Big Daddy D likes a little meat though, so for him I put in some canned chicken or tuna. This works out well since he gets home and eats well after we do and we all get what we like.
Enough procrastination-I need to get the Kid's room finished while she's not around to mess with everything as I'm trying to get it put away.