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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
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!