bean salad trio

Bean Salad/mix 1

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.

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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

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1. Grab the beans of your choice.

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

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3. Get the rest of the ingredients together.

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

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

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

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

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8. Grab a spoon and dig in!

One Response to bean salad trio
  1. Henri
    September 14, 2011 | 3:06 pm

    I love your bean salad!

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