Bean And Veggie Salad

Spring is here and cooling evening meals are calling.

For anything involving beans, a little planning is required if you soak them overnight -as I prefer to do. When in a hurry, I've opted for the "bring to quick boil and let soak an hour" version mayber once or twice, but somehow the beans don't look the same and I'd just as well soak.

In any case, the time for salads is here! Away Soups! Make room for the cool, refreshing salad, with its visual dance of colors that's sure to make any mouth water on sight... this not excluding the "summer soup" off course, which deserves its own recognition.



Proportions are very simple: as much or as little of each ingredients as you wish.
This time I chopped some cucumber, tomatoes and celery and mixed it all with the beans.
While I was doing that, I also sautéed green onions, garlic and murshroom with a little coconut oil, then threw in some dill towards the end.
Pour the whole thing in with the beans and veggies, mix, add salt and pepper to taste, maybe a touch of olive oil, and place in the refrigerator to cool down for dinner. And Voilà!