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Bean Salad

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Delicious, and nutritious too.


I threw this salad together at the last minute not thinking of blogging it, but I got a lot of requests for the recipe so here we are.

The salad was inspired by a recipe I ran across in the cookbook Bean by Bean which I will post down below. 

So, here's what I did, I used what I had on hand. 
The beans used were canned garbanzo, canned dark red kidney, and home-cooked pintos.
I added some diced red and yellow bell pepper that had been sautéed in olive oil and garlic the night before, and about 1/4 of red onion, very thinly sliced, and 3 scallions thinly sliced, and of course, the celery and dressing the recipe calls for.
I didn't add all the dressing because I didn't have the green beans and wax beans the recipe calls for and I was afraid it would be a bit much, so I added it bit by bit and tasted it as I went along until I was happy. 

Next time I make it, I'm going to make sure I have the green and wax beans because the salad would be even awesome-er 

Almost Classic Five-Bean Salad


¼ pound green beans, tipped, tailed, cooked tender-crisp and cut into 1-inch lengths

¼ pound yellow wax beans, tipped, tailed, cooked tender-crisp, and cut into 1-inch lengths

1½ cups (one 15-ounce can) tender-cooked black beans, very well drained

1½ cups (one 15-ounce can) tender-cooked chickpeas, very well drained

1½ cups (one 15-ounce can) tender-cooked kidney beans, very well drained

1 red onion, sliced paper thin

1 red bell pepper, stemmed, seeded, and minced

1 stalk celery, chopped

1 recipe Mariam’s Sweet-and-Sour Dressing (recipe follows)

Salt and freshly ground black pepper

Place the beans and veggies in a large bowl, add the dressing, season with salt and pepper to taste, and toss to combine. Cover and refrigerate for at least 12 hours or up to 2 days. Serve with a slotted spoon to drain off the dressing. Pretty durned simple, yes? Serves 6 to 8 as a side dish or 8 to 10 as a buffet item

Mariam’s Sweet-and-Sour Dressing Still plenty sweet but way less so than some of the traditional bean salad dressings, this is from Mariam, an old friend of my mother’s. For extra sprightliness, replace the vinegar with freshly squeezed lemon juice, or go east with rice wine vinegar and a little grated fresh ginger.  

1 cup packed dark brown sugar

1 cup cider vinegar

1 cup any mild vegetable oil, such as corn, canola, or peanut

1 tablespoon prepared yellow mustard (preferably American-style “ballpark,” not Dijon)

1½ teaspoons salt

1½ teaspoons celery seed

Combine the brown sugar and vinegar in a 1-quart jar with a tight-fitting lid. Shake well and let stand for 10 to 15 minutes. Shake again; the sugar should dissolve into the vinegar. Add the remaining ingredients, shake well again, and serve over mixed beans. Makes about 2½ cups


This is a freshened-up version of the well-known multibean salad with its very sweet dressing. I can live with canned dried beans, but not canned green or yellow beans; hence I cook those up nice and fresh for this one

Bean by Bean Cookbook

And that's that!

Brie with Green Chili Soup

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Creamy Brie with a bit of spice, what more could you want in a soup.


 If it says green chile, it's for me. 
You can amp up the spice level by using a combination of mild and hot chiles. Make it how you like it. 

This is a really quick and easy recipe. You will need, 


Brie Cheese, butter, green chiles, onion, celery, flour, chicken broth, and half-and-half. 

I lightly scraped the white powder off the rind of the cheese but left the rind on. The rind will not totally melt into the soup. I don't think that really matters because the cheese is cut into small dice and you won't have big chunks of rind floating around in the soup. I didn't mind the rind in the soup because you get nice little bursts of extra cheesy flavor.


Mise en place, let's rock and roll. 


In a large saucepan, add the butter the onion, and celery, sauté until the vegetables are soft. Stir in the flour and cook for a minute more.  

Add in the broth and cream whisking until combined. Whisk in the brie until melted, then add the chiles, 


Then salt and pepper to taste. 

I've had the Himilayan salt cubes for a long time and just now started using them. I_really_like the grater that came with the cubes, it's super sharp and the back is solid so all the salt stays on the grater until you dump it out, so much easier to keep track of just how much salt you are using. 
I know, I'm easily amused. 

I'm sure any melting cheese would be good in this soup, but I think the Brie really makes it special. 

From such a simple recipe you get such an awesome soup. Yes, the juice was worth the squeeze. 

Brie with Green Chile Soup


  • 3/4 cup chopped onion

    1/2 cup chopped celery

    4 Tbsp butter

    2 Tbsp flour

    1 pint (16 ounces) half-and-half

    1 16 ounce can chicken broth

    1/2 pound Brie cheese cut into small pieces

    1 cup roasted, peeled, and chopped fresh green chiles or 2 4-oz cans green chiles chopped

    Salt and freshly ground pepper to taste

    Sauté onion and celery in butter in large saucepan. Stir in flour. Using a whisk, slowly add half-and-half and chicken broth. Stir constantly until blended. Add Brie and whisk until melted. Add chiles, salt and pepper. Ladle soup into bowls and serve hot.

    Rosalea Murphy, The Pink Adobe Restaurant, Santa Fe, NM


And that's that!