I can’t believe I forgot to share this with you– it’s our favorite summer dinner: cabbage salad from Orangette’s book (which I’ve posted about before); bean salad from my mother’s recipe (below); bread, butter, and turnips and; maybe, if we’re feeling fancy (and especially hungry) cream cheese and smoked salmon (or maybe brie or some other kind of yummy, fatty cheese).  Oh and don’t forget some olives to snack on while you stir like it’s going out of style.  The best part, nothing requires any actual cooking– on a hot DC summer day that is really important.

Of course, now I’m telling you all about this meal just in time for good lentil soups and roasts and things.  Well, maybe on one of these last balmy nights when turning on the stove is the last possible thing you want to do (what, you mean your kitchen doesn’t get to be 90 degrees by 4:30?) it’ll come in handy.
I am going to share this recipe with you but honestly, it is more a list of ingredients.  You’ve got to go by taste.  Jon and I love garlic so we use a lot, not so much salt, etc.  Also, feel free to use dried beans– I tend to default to cans since a) Jon and I rarely seem able to plan more than 4 hours in advance and b) it is an easy measurement.

Bean Salad

Ingredients

1 can black beans
1 can kidney beans
1 can garbanzo beans
1/2 red onion, chopped
1 large carrot shredded
3-5 cloves Garlic
Celery (optional)
A big spoonful of mustard (use the kind with real seeds not the super smooth yellow stuff)
Some lemon juice
Salt + Pepper to taste

Mix beans, chopped celery, onion, and shredded carrot together with a large wooden spoon so as not ot break too many of the beans.  Add mustard a spoonful at a time.  Press garlic into mixture.  Add lemon juice, salt, and pepper to taste.

Serves: a lot.  This is a good for taking to pot lucks (esp if you’ve got Vegan friends).