We will soon begin repaving the main driveway outside the Yawkey, Menino, and Moakley buildings. Weather permitting, driveway closures are scheduled for the following weekends, from Friday at 8 p.m. through Sunday at 8 p.m., on the following dates: Sept. 19-21, Sept. 26-28, Oct. 17-19, and Oct. 24-26. 

Access Changes During Construction:

Pedestrian Access: Patients and visitors will be able to enter Moakley through the entrance on East Concord Street.    

Vehicle Access: Vehicular traffic should use the designated drop-off and pick-up area on East Concord Street or the 710 Albany Street Garage. Signage will indicate where metered parking has been blocked off to create a drop-off/pick-up zone (on E. Concord between Harrison and the Moakley side entrance). 

Learn more about our campus redesign. 

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Three Bean Salad

Salad

Contributed by: BMC's Teaching Kitchen

bean

This is a great picnic or BBQ dish. It only requires 10 minutes of active time but it really comes together as it marinates in the fridge. You can also make this dish one day ahead of serving. Enjoy this salad alongside chicken or fish, turkey burgers or veggie burgers.  If you don't have Worcestershire sauce or prefer not to use sugar, see an alternative recipe below in the notes.

Serves:
12 servings
Total Time:
130 minutes
Prep Time:
10 minutes
Cook Time:
120 minutes

Ingredients


Green_beans - 1 (2-lb) bag frozen cut green beans, thawed or 3 cans cut green beans, drained Beans - 1 (15-oz) can kidney beans, drained and rinsed Chickpeas - 1 (15-oz) can chickpeas, drained and rinsed Bell_pepper - 1 large green or red bell pepper, seeded, diced Onion - ½ medium onion, diced Vinegar - ⅓ cup cider vinegar Oil - ¼ cup olive oil Garlic - 1 clove, minced (or 1 tsp chopped garlic, or ½ tsp powdered garlic) Sugar - 1 Tablespoon Worcestershire_sauce - 1 teaspoon Salt - ¼ teaspoon Pepper - ¼ teaspoon

Instructions

Step 1
Mix all ingredients in a large bowl. Refrigerate for at least 2 hours.

Notes

Alternative Recipe:

  • 1 can kidney or red beans
  • 1 can black eyed peas, chickpeas, lima beans, cannellini beans or white beans
  • 1 cup frozen green beans
  • 1/4 cup oil
  • 1 1/2 Tablespoons vinegar (apple cider, white wine, champagne, red wine vinegar)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • Pepper to taste

Strain and rinse the beans. Separately, microwave green beans 1-2 minutes to thaw. In a small bowl or jar, combine oil, vinegar, garlic salt and pepper. Pour sauce over the beans.

Feel free to add any other vegetables to the salad like bell peppers, onions, chopped Brussels sprouts, cooked and chopped sweet potato or winter squash, olives. Other spices that go well here are cumin and lemon zest (separately).

Nutrition Information

Serving Size:
¾ cup serving
Calories:
138 Calories
Fat:
5g
Saturated Fat:
0g
Carbohydrates:
Net Carb: 13g
Dietary Fiber:
5g
Protein:
3g
Sodium:
130

Dietary Restrictions

Vegan