What I'm bringing for Thanksgiving

Thanksgiving is the holiday for which my entire family chooses to gather. I think we decided many years ago that everybody had something going on during Christmas and so Thanksgiving became the gathering holiday. For years we got together at my aunt Margot's and then we moved over to my cousin Poly's house. She cooks the main dishes and everybody else brings a side or dessert. I always try to bring something different, some dishes are more successful than others. This year I am going to bring my "Many Bean Salad".

Strangely enough, this recipe developed because a couple of years ago we had a bumper crop of Sage. Now, I knew that Sage was a main ingredient in sausage and of course stuffing (dressin' for you southerners). But that was about it. And when I say a bumper crop, I'm not kidding. We had a huge, beautiful Sage bush in the middle of the herb garden.

So, I did a bit of searching on the internet and found out that Sage went well with beans (who knew?). It was then that I decided to construct the recipe contained here. It has always had black and kidney beans and chick peas. The corn came later when I decided it needed that unique crunch and sweetness that it brings to the party. There have been several iterations. I think I'm happy with the current one. Enjoy!

Happy Thanksgiving!

Many Bean Salad
Ingredients:
1 15oz can black beans
1 15oz can kidney beans
1 15oz can chick peas
1 15oz can navy beans
1 15oz can pinto beans
1 15oz can whole kernel corn
1/2 medium red onion (about a cup) diced

Vinaigrette:
¾ cup vegetable oil (canola, peanut, corn)
¼ cup rice wine vinegar
1 clove garlic, minced
4-5 fresh Sage leaves (about a Tbsp) finely chopped
4-5 fresh Basil leaves (about a Tbsp) finely chopped
2 sprigs of fresh Thyme (about 1/2 Tbsp) finely chopped
1 tsp sea salt

Drain and rinse beans, peas and corn in a colander under running water. In a large bowl, combine beans, peas, corn and red onion. In a separate bowl whisk oil, vinegar, garlic and salt. Add the herbs to the oil mixture. Pour over beans. Fold gently as to not break up the beans. Refrigerate for at least two hours (over night is better).