Holly’s Four Bean Salad

  • ½ cup dried trout beans*
  • ½ cup dried calypso beans*
  • ½ cup dried gigande beans*
  • ½ cup dried mayacoba beans*
  • 1 medium red onion, diced
  • ½ bunch celery hearts and leaves, finely diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 bunch flat leaf parsley, chopped well
  • 1 bunch green onions, root ends removed and whole bunch chopped
  • 1 cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • Kosher salt and black pepper to taste

Soak beans overnight, discard soaking liquid and replace with fresh water. Cook 1-2 hours or til tender. Drain and allow to cool.

Combine everything except the last 2 ingredients and mix well. Add the vinegar, salt and pepper and combine. Chill. Just before serving taste and adjust seasoning. May be made up to one day in advance.

*Available at Holly’s