Seven-Bean Salad

SEVEN-BEAN SALAD

2 cups 7-bean soup mixture

4 cloves of garlic, minced

1 1/2 tsp Tony Cacherie's Creole Seasoning

1 small yellow onion, chopped

5 pickled okra, sliced

10 large green olives, sliced

2 ribs celery, chopped

1 small cucumber, peeled and diced

1 tomato, diced

1/4 cup feta, crumbled**

2 TBP extra virgin olive oil

3 TBP garlic red wine vinegar

1 clove garlic, minced

Add enough water to first THREE ingredients to cover, bringing to a boil over high heat. Reduce heat, cover, and let stand for 1-2 hours or overnight. 

Drain beans, then add enough water to cover. Over medium heat bring bean mixture to a boil, cover and cook 1 hour, or until beans are chewy, but not mushy. Drain and rinse in cold water. Toss together with remianing ingredients and let marinate overnight. Stir thoroughly before serving.

** Omit to make this a vegan-friendly dish.