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The Garden Chick

About this recipe

Both easy and nutritious, this is the mother of all bean salads. Use whatever vegetables you have, and don’t be shy to experiment (e.g., mix in red kidney or Ray Romano beans). No matter how it turns out, it’s still better than McDonald’s.


Into a bowl, throw together:


Toss and add:

Toss again, taste, add more vinegar if needed. Keep tossing and tasting until you got it right. Cover in refrigerator for at least 1 hour before serving.