Finding Inspiration in: Summer Vegetables

Hi there! It’s Wednesday again, summer is flying by! How have you been? We’re on another quick trip back to [home] Ohio and it’s been great to kick back, watch some Olympics — and enjoy some family time. I love summer, but I always let out a big sigh of relief when Labor Day Weekend rolls around — and life slows down.

Today I wanted to share a great summer salad recipe with you: by combining veggies, protein and grains, it also happens to be a perfect running “recovery” dish as well!

Ingredients:

• 1 1/2 cups cooked green string beans, cut into 1-inch pieces
• 1 1/2 cups cooked yellow wax beans, cut into 1-inch pieces
• 1 1/2 cups cooked red kidney beans (I prefer to use an organic Tri-Bean blend)
• 1 1/2 cups cooked garbanzo beans or chick peas
•  1 large onion (I prefer red), sliced into 1/2-inch clivers
• 2/3 cup olive oil
• 2/3 cup cider vinegar
• salt and lots of fresh-ground black pepper
• 2 to 3 Tbs. sugar
• 1 cup chopped green pepper (I used red and yellow)
• chopped fresh herbs, basil or mint (I prefer basil)

1. Combine all of the beans and peppers in a large mixing bowl.
2. Mix the rest of the ingredients to make the dressing, and pour it over the beans.
3. Toss until everything is thoroughly combined.
4. Cover the bowl and refrigerate overnight (a few hours will do).       This recipe makes 6 to 8 servings.
5. Cook 1 cup of Quinoa to package specifications, allow it to cool in the refrigerator before serving.

I love the Red “Aztec” Quinoa – 1 Cup (uncooked) yields 3 cups

Serve the salad over a serving of quinoa. Drizzle it with excess dressing from the salad bowl. Enjoy!