1/2 c. sliced ripe olives
1/3 c. diced red onion
1/4 c. minced fresh parsley
3 T. olive or canola oil
3 T. red wine vinegar
1 T. sugar, taste later for degree of tartness you want
1 T. fresh lemon juice
2 cloves minced fresh garlic
1/2 t. lemon zest
Salt and pepper to taste, optional
In a medium bowl with lid combine beans and all other veggies. Combine all dressing ingredients in a jar with lid, shake well, taste for seasonings. Pour over vegetables and toss. Chill for at least a half-hour before serving and keep chilled. Makes 6 servings.
Parting Shot: "Life is not waiting for the storm to pass ... It's about learning how to dance in the rain."
-- Author unknown
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached at firstname.lastname@example.org. For more Grandma's Kitchen columns by Edna Shaffer, log on to record-eagle.com/ednashaffer.