Amanda Cabot's Maple-Sage Five Bean Salad

Amanda Cabot’s dream of selling a book before her thirtieth birthday came true, and she’s now the author of more than thirty-five novels as well as eight novellas, four non-fiction books, and what she describes as enough technical articles to cure insomnia in a medium-sized city.  Her inspirational romances have appeared on the CBA and ECPA bestseller lists, have garnered a starred review from Publishers Weekly, and have been nominated for the ACFW Carol, the HOLT Medallion, and the Booksellers Best awards.  A popular workshop presenter, Amanda takes pleasure in helping other writers achieve their dreams of publication. Learn more about Amanda and her books HERE.

Amanda's Latest Book Release: A Tender Hope

As far as Thea Michener is concerned, it’s time for a change. With her husband murdered and her much-anticipated baby stillborn, there is nothing left for her in Ladreville. Having accepted a position as Cimarron Creek’s midwife, she has no intention of remarrying. So when a handsome Texas Ranger appears on her doorstep with an abandoned baby, Thea isn’t sure her heart can take it.

Ranger Jackson Guthrie isn’t concerned only with the baby’s welfare. He’s been looking for Thea, convinced that her late husband was part of the gang that killed his brother. But it soon becomes clear that the situation is far more complicated than he anticipated—and he’ll need Thea’s help if he’s ever to find the justice he seeks. Buy the book HERE.

Amanda's Maple-Sage Five Bean Salad

Are you tired of the usual three been salad? If so, I highly recommend this variation. It’s good either hot or cold, and – no – you don’t need to serve it in an Eiffel Tower flute. I’ve listed my favorite beans for this dish, but you can substitute any that you prefer.
1 15-ounce can each, drained and rinsed:
Red kidney beans
Pinto beans
Black beans
Navy beans
Chickpeas 

Maple-Sage Dressing 
½ cup maple syrup
1/3 cup lemon juice
2 tbsp brown sugar
2 tbsp catsup
½ tsp dried sage
¼ tsp black pepper

Place beans in large bowl and mix thoroughly. In a small bowl, combine dressing ingredients and pour over beans. Serve either hot or cold. Refrigerate any leftovers.