Fresh Bean Salad

Instructions

1. Discard bean soaking water. Place soaked beans in a stock pot and cook for 60 minutes in boiling water until tender. Fill a bowl half way with cold water and set aside. Bring a large pot of water to boil. Add the chopped broccoli, blanching for 5 minutes. Remove broccoli to ice water and let cool. Drain and set aside. Keep boiling water on the stove for the chard. Remove the stems from the chard and discard. Wash the greens. Cook the leaves for 10 minutes until slightly wilted. Remove and chop into bite sized pieces. Heat oil in a medium skillet over medium heat. When hot, add the garlic and cook until garlic is golden brown. Add the basil, onion, red pepper and chopped tomato. Remove from the heat and add the vinegar. Stir well. Add to cooked beans along with the broccoli and the chard. Toss well. Season with salt and pepper to taste. Serve at room temperature.