Our Veggie Kitchen

The Super Bowl is about to start.  I'm not hosting a party this year, so my focus is on food I can make ahead of time and whip out for dinner during half time.  I made a three bean salad to add a healthy aspect to a mostly junk food day.  It's easy to make, relatively healthy, and is great for a side or a light lunch.

Here's my menu:
Vegan Explosion Queso
Seven Layer Dip (beans, quinoa cooked in salsa, queso, letuce, tofutti sour cream, olives  &  tomatoes)
Tofutti CheeseSteak for dinner
Tots (with queso!  I can't wait!)
Three Bean Salad



Three Bean Salad
1/2 cup white wine vinegar
1/3 cup sugar
1/4 cup extra virgin olive oil
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper

1 can (15 oz) chickpeas
1 can (15 oz) kidney beans
1 can (15 oz) green beans
1/2 purple onion, quartered & sliced thin 
1 tbs fresh oregano, minced
1/2 small lemon, juiced

combine the vinegar and sugar.  Microwave until the sugar fully dissolves and the vinegar is clear (a couple minutes, stirring once or twice).  Stir in the olive oil and spices and set aside.  Combine the three beans, the chopped onion, lemon juice and oregano in a large bowl.  Pour in the vinegar & oil mixture and toss to coat.  Refrigerate for at least an hour (or overnight), stirring several times.  Refrigerate, if marinating longer than an hour.  Take it out of the refrigerator 30 minutes before serving.

8 servings:  217 cal (8g fat, 32g protein, 6g protein)