- 2 cans red kidney beans, drained and rinsed
- 2 cans chickpeas (or garbanzos for those of you that kill time in the Goya aisle), drained and rinsed
- green onions, chopped fine
- white wine vinegar
- olive oil
- juice of 1/2 lemon
Whisk together equal parts oil and vinegar with lemon juice, pour over remaining ingredients and toss to coat. Add sugar and salt to taste if you really want to.
The dish: We are officially into the time of year where the weather is great and the trails are muddy for those of us that love to rip through the woods on bicycles. Every chance Kim and I get to be on the bikes we seize it, even if it means pushing a few tasks to the back burner (read: blog not updated so often). This year we're doing an okay juggling job, but three years ago we did NOTHING other than work and ride. We pretty much ate out every night and had leftovers for lunch, leaving the red room as nothing other than a transfer station for coffee cups and doggy bags. Our favorite haunt was the Gateway diner, an oasis of cold air conditioning and cheap, plentiful food. Each huge dinner comes with soup and salad bar, which means that you take home more food than you eat, even after being famished from a long day of pedaling through the greatest trails in Hudson valley. The Gateway salad bar has many high points; stuffed grape leaves, carrot salad, hard boiled eggs, and their famous (to Kim and I at least) kidney bean and chickpea salad. Filling up on bean salad meant getting plenty of protein and carbs for next day's ride, and there was always a ride the next day. This year we are not riding quite as often (but plenty), and we're still doing our best to eat at home, so refueling with our rendition of this beloved salad feels as great as you would expect it to.