3 Bean Salad

Because I have already written two post previous to this one today, I feel like I have said all that I really need to say. So, I decided to mix things up a little bit and share with you a poem that I wrote two weeks ago. P.S: I got the original recipe of this one from Whole Foods Market recipes. I just changed it up a slight bit. Here is a poem for your sheer enjoyment.

 

 Fifty Steps

      By: Kyndal Cowper

Remember, Remember the Lord once said

Remember through Me, you will never be dead

  Through Me, there is life, on Earth and here after

 

  Especially through all your stormy disasters

Confused you may be, no light or life you may feel

 But child have I ever, broken a promise or deal?

What promise? You may say, you may not recall

Before your life on Earth, I said I would not let you fall

   On one slight condition, your diligence it might take

  Cleave unto My Light and please never forsake

 

It seems like a lot, I am asking you to do

But with one step towards me, I’ll take fifty towards you

Though it’s dark, you cannot see, you don’t understand

Reach through that great darkness, for there will be My hand

  If you feel lost and confused, a little secret to grow

In a trial, embrace Me and peace you will know

 

 

Ingredients

• 1 can of organic kidney beans (equal to: 1 and 2/3 cups cooked kidney beans which is equal to: 2/3 cups dry beans)
• 1 can of organic black beans (same equivalents as above)
• 2 medium sized tomatoes, chopped
• 3 cups of fresh green beans, chopped, steamed
• 1/2 cup of cubed pieces of fresh mozzarella
• 1/4 cup onion chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mustard (Dijon or regular)
• 2 tablespoons red wine vinegar
• 3-4 tablespoons honey
• salt and pepper to taste

 

 

 

 

1. Mix all the ingredients except for the oil, mustard, vinegar, honey, and salt/pepper.
2. In a small dish, whisk together the oil, mustard, vinegar, honey, and salt/pepper.
3. Pour over the beans and mix well.
4. Refrigerate or serve immediately