Seasonal Bean Salad

  • 1 cup dried kidney beans, soaked 6-8 hours or overnight
  • 3 cups fresh water
  • 2 inches kombu, sea vegetable
  • 1 tsp. sea salt
  • 1 cup fresh green beans, trimmed and cut into 2 inch pieces
  • 2 summer squash, cut into 1 inch rounds
  • 1 small red onion, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 4-5 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar or other vinegar
  • 1/8 tsp. freshly ground black pepper
  • 1 tbsp. local honey
  • ¼ cup olive oil

Discard bean soaking water.  Add beans and fresh water to a pot and bring to a boil.  Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften.  While dried beans are cooking bring water to boil in a separate pot with a steamer basket. Steam green beans 3-5 minutes or until tender.  Remove green beans and set aside in a bowl. Repeat with summer squash. Combine green beans, summer squash, cherry tomatoes, basil, and cooked beans.  Whisk olive oil, apple cider vinegar, honey, pepper and remaining ¼ tsp sea salt.  Combine with bean salad and marinate 1 hour or overnight in the refrigerator.  Yields 4-6 servings.

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