Detroit Bean Salad $ Hack Recipe by Ruth Paget
This bean salad with cheese cubes and sliced celery is something I made on “snow days” when Detroit (Michigan) Public Schools would be closed due to inclement weather that threatened power lines and clogged city streets. This Detroit blizzard bean salad does not require cooking, and is an inexpensive, vegetarian dish. You can easily leave out what you do not like as well.
Serves 6 to 8
Ingredients:
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can navy beans, drained and rinsed
1 (16-ounce) can garbanzo beans, drained and rinsed
1 cup cubed cheddar or Swiss cheese
4 stalks celery, rinsed and sliced in ½-inch slices
1 cup French dressing or Italian dressing
Steps:
1-Place all ingredients in a large salad bowl and mix.
2-Chill until serving
Other blizzard weather tips:
-serve the above salad on torn iceberg lettuce
-place canisters of peanuts, cashew, and other nuts on counter tops while you can see them in case of power outage.
-make tea in several pots and add bottled lemon juice. The tea that gets cold can be easily made into iced tea.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
