supper

It seems that about this time each year I run out of things to make for supper. Another bowl of soup feels like torture when all I want is something fresh. What is a girl to do when she has a ripe avocado and a very hungry husband?
Triple bean and artichoke salad.
Problem solved.
I found the recipe in an old vegetarian times cookbook from the library, and of course turned it on its head. Enjoy!

Triple Bean and Artichoke Salad
Serves 6 (or in my case 2 with leftovers for a light lunch)

1 15oz can of white beans, rinsed and drained
1 15oz can of  black eyed peas, rinsed and drained
1 15oz can of chickpeas, rinsed and drained
1 14oz can of artichoke hearts, drained and quartered
2 ripe tomatoes, cubed
2 good sized shallots, thinly sliced
3 cloves of garlic, minced
3 or 4 leaves of Lacinato kale cut into thin ribbons
1 ripe avocado, cubed
3 table spoons olive oil
3 table spoons balsamic vinegar
a little dried basil
salt and pepper to taste

Mix everything together in a big bowl and let sit for and hour, if you can wait that long.
I served it with gluten free croutons (two slices of bread saute in olive oil until crisp) and  glass of wine.