- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.