Bean and Pickle Salad

Summer is ending but for now, the weather is still warm enough for cool salads and side dishes.  I decided to create a bean salad based on the Polish cuisine.

Did the family eat it?  My older daughter ate only a little because she had already eaten a bit beforehand.  The toddler gobbled it up.  My picky American husband enjoyed it, as he does just about all my salads.  And, of course, I loved it!  My father, however, wasn't in the mood for this, preferring instead to eat the baked beans I also made.  I definitely plan to make this again and include it in my party menus.



Ingredients:

1 can Cannellini Beans, drained
2-3 Polish Dill Pickles, diced
2-3 small ripe Tomatoes, diced
1/2 Onion, diced
1/2 Leek, washed and chopped
1 tablespoon Vinegar
2 tablespoons Olive Oil

Any of the following:
Marjoram, to taste
Dill, to taste
Curly Parsley, to taste

Salt and Pepper



Mix.  Allow to sit covered in refrigerator for at least a couple of hours.  Eat.

Smacznego!



Notes:

If your stomach is sensitive to onions and leeks, caramelize them in a tablespoon of oil beforehand as I have done.

Also, real Polish dill pickles are not this strange day-glo color as in the picture.  My husband just decided to buy regular pickles from the local grocery store, which always contain yellow food dye.