veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Four Bean Salad
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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salad-4bean.jpg (695906 bytes)Four Bean Salad
The Quick and Easy Way


1 - 15 oz. can Red Kidney Beans
1 - 15 oz. can Pinto Beans
1 - 15 oz. can Black Beans
1 - 15 oz. can Chick Peas (Garbanzos)
1 cup Onion, sweet, diced
1-1/2 tbsp. Garlic, crushed


Wash the lids of the cans. Open the cans and dump the contents of the kidney, pinto and black beans into a mixing bowl.  Drain off the liquid in the chick pea can and add the chick peas to the mixing bowl.  Clean and dice about one cup of the sweet onion and add to the mixing bowl.  Peel and crush the garlic and add to the mixing bowl.  Mix thoroughly and cover and place in the refrigerator for at least two hours before eating to allow the flavors to blend together.  The four bean salad can be stored in a tightly covered container in the refrigerator for about two days.

We can make a meal of these beans as a toping for a salad with some balsamic vinegar dressing.


The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!

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