One of the best things about September: new fall TV shows!! (I swear, I have a life…sort of.)
Which show are you most excited for to return?? For me, it’s Homeland on Showtime, back on September 30.
Which new TV are you most excited to watch? I’m going with Vegas. It’s not my usual cup of tea, but hello Dennis Quaid!! That smirky smile does me in. The show hasn’t gotten the best reviews, but you never know.
One thing I do know, this four bean salad is a breeze to make!
Four Bean Salad
Recipe from Food Network Magazine — June 2012
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/3 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 cup scallions, sliced
3/4 cup red onion, finely diced
1/4 cup roasted red peppers
3 tablespoons honey
1 12-ounce can white beans, drained & rinsed
1 12-ounce can chickpeas, drained & rinsed
1 12-ounce can pinto beans, drained & rinsed
1 12-ounce can black beans, drained & rinsed
In a large bowl, whisk together the vinegars, olive oil, salt, and pepper to taste.
Add the scallions, onion, peppers, and all the beans. Toss to coat.
Let the mixture sit in the refrigerator at least 2 hours before serving to allow the flavors to bend. Mix thoroughly before serving.
You can also make this four bean salad the night before to save time. I found the four bean salad to be even tastier the next day. Add some lettuce and rice and you’ve got a great meal!