Thanks to grants from Kaiser-Permanente and the YMCA, CommunityGrows has been able to expand our Seed to Mouth Cooking Classes at Hayward Recreation Center, as well as with the Western Addition Beacon Center at Hayes Valley South Community Room. Staff have been been teaching 65 youth to eat and cook healthy foods. They’ve also been instructing student about nutritional values of foods. This winter they created a cookbook of over 30 recipes and distributed it to the youth and their families who participated in the program.
Here is the Three Bean Salad Recipe. Enjoy!
Ingredients:
2 pounds of your favorite fresh beans (green, yellow, filet, romano)
1 large onion, thinly sliced
1 large tomato, diced
1 bell pepper, diced
1 can (15 oz) kidney beans
Dressing:
2 tablespoons olive oil
3 tablespoons rice vinegar
2 teaspoons honey
pinch of salt
pinch of black pepper
1 teaspoon sesame seeds
Directions:
1. Blanch beans: dip fresh beans in salted boiling water for 1-2 minutes. Remove when colors brighten, rinse with cold water to cool down beans.
2. Chop beans into bite size pieces and place in bowl.
3. Add onion, tomato and pepper into the bowl.
4. Rinse kidney beans, drain, and add to bowl.
5. Mix dressing ingredients and add to vegetables.
6. Serve fresh or chilled.
ENJOY!