bean salad trio

We’re talking cans and an opener, a few of crunchy veg like celery, peppers, red onion, a little acid (vinegar/citrus juice), a dollop of mustard, half to thrice the oil, S&P for sure, and flavourings to suit – onion powder, garlic, oregano, thyme, basil. Master this, and you’ll be set for life! Really.

If I get excited about any recipe, this would be one of them. Just like knowing your times tables, or having the key to the city, understanding the vinaigrette, especially over beans, will open up a whole new world of combinations. It improves with time and could not be easier to make. A vinaigrette is a fancy word for a simple oil and vinegar dressing, that can be doctored in 1000’s of ways. Add what you like, make it your own, respect the process, and you can’t go wrong. Be sure to taste, taste, taste, as it will be the fine tuning that will make it a masterpiece. If you like it zippier, up the vinegar; if you like it smoother, reach for the olive oil; sweeter? You know what to do – so … go … go … go make bean salad!

click here to jump down to the bean salad trio recipe

1. Grab the beans of your choice.

2. Put a colander in the sink; open, drain and rinse the beans.

3. Get the rest of the ingredients together.

4. Put all the dressing ingredients in a large bowl and whisk vigorously to combine.

5. Add the chopped vegetables to the dressing and mix well.

6. And of course, add the beans, you are making bean salad.

7. Mix well and give it a stir every so often to distribute the dressing.

8. Grab a spoon and dig in!

yield 4 as a main ~ 8 as a starter

INGREDIENTS & METHOD

1. Put a colander in the sink and drain, rinse and drain the contents of the following:

1-15-oz. can EACH of chickpeas, kidney beans, mixed beans, any beans

2. In a large bowl whisk together the following:

1/3-1/2 cup olive oil
1/3 cup vinegar
1 tsp. sugar or 1/2 tsp. blue agave
1 tablespoon yellow mustard
1/2 tsp. salt
a few grinds of black pepper

This is a critical step! Taste and adjust. Too oily? Add acid. Too acidic? Add oil. Too blah? Add salt. When it’s right, set aside.

3. Dice the following and put in a large mixing bowl:

1-2 stalks celery
1 red pepper
1/3 cup red onion

4. Add to the beans and dressing and mix gently but thoroughly. Grab a spoon, taste & adjust. Cover with plastic wrap and let the salad marinate for at least an hour. Refrigerate for later as this gets better the longer it sits. Stir occasionally to keep the dressing moving. Serve cold.

get creative

add grated carrots or shredded cabbage for added crunch.
chop broccoli or cauliflower into small florets, briefly microwave for about a minute. Run under cold water immediately to stop cooking and add to the beans mixture.
bean salad with variations

leftovers

spread a tortilla with cream cheese, lay a couple of spoonfuls on top, roll it up and enjoy.
cook a couple of cups of small pasta like fusilli, macaroni or small shells, mix and eat as is or put in a bowl and cover in boiling water, season, and it’s soup.