It’s finally getting hot here in Michigan, so I’ve started cooking lots of summery meals. I made this four bean salad ahead of time, and it was ready and waiting when the whole family came in after a long day of gardening in 88 degree weather. It was a hit! Enjoy over lettuce or pasta as a main dish, by itself as a side dish, or bring it to a potluck for sharing (um, when potlucks are a thing again… sigh). 

Prep time: 20 min. Serves 6 as a main dish or 10-12 as a side (leftovers are delicious!).

Ingredients:

1 can kidney beans

1 can great northern beans

1 can pinto beans

3 cups cooked green beans

2½ cups tomatoes (I used canned because that’s all we had, but fresh would be even better)

About 20 olives, cut into small pieces (I used 3/4 Kalamata and 1/4 green)

1 cup marinated artichoke hearts, chopped

1½ teaspoons balsamic vinegar

1½ teaspoon lemon juice

1 tablespoon marinade from the artichokes

2 tablespoons dried basil

2 tablespoons dried parsley

1 tablespoon dried thyme

½ tablespoon dried tarragon

½ teaspoon salt (add more to taste)

¼ teaspoon pepper (add more to taste)

½ tablespoon paprika

½ tablespoon liquid aminos, tamari, or soy sauce

4 cups chard leaves (about one bunch), torn into pieces

1. Put about half an inch of water in the bottom of a pot. Heat the water, then add the chard and steam for about 3 minutes with the lid on.
2. Remove from the heat, and mix in the paprika and liquid aminos, tamari, or soy sauce. Let sit while you prepare the other ingredients
3. Drain the cans of beans, then put the beans in a bowl with the green beans and tomatoes. I didn’t rinse the beans, because I think a little of the liquid from the can is good in the salad.
4. Add to the beans the olives, artichoke hearts, balsamic vinegar, lemon juice, artichoke marinade, basil, parsley, thyme, tarragon, salt, pepper, and steamed chard, and stir to combine.
5. Refrigerate until serving. The flavors meld while it sits, so making it a few hours or even a day ahead of time will yield the best results. To make a full meal, serve over lettuce or pasta (or both).