Monday, May 30, 2016

Three Beans Plus Salad

I want to post this recipe but I don't know what else to say in the post :)

A lot of times when I'm blog hopping, looking for interesting recipes, I find that the post that accompanies the recipe is very long.  Lots of words, most often telling story about what's happening in the writer's life.  I'm not that kind of person.  This blog will not become a personal journal but rather will stay as food notes of what I make.  So sorry for not having story to tell most of the time.

But hey, here is the recipe for the beans salad that I like.  It's a good source of plant protein with a refreshing vinaigrette.  If it were just for me, I'd add lots of cilantro and jalapeno because I love the herbal flavor and spicy kick from both!

Three Beans Plus Salad

Serves 8 to 10

3 15-ounce cans black beans, drained, rinsed, and patted dry
1 15-ounce can garbanzo beans, drained, rinsed, and patted dry
1 15-ounce can pinto beans, drained, rinsed and patted dry
1 pint grape tomatoes, halved lengthwise
1 cup chopped yellow or red bell pepper
1 cup chopped red onion
1 tablespoon minced jalapeno pepper

1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1/4 cup fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

4-5 ounces creamy goat cheese, crumbled or broken into small pieces

To make the salad:  Place all the beans in a large nonreactive bowl.  Add tomatoes, bell pepper, onion, and jalapeno, and mix well.

To make the dressing:  Whisk together oil, vinegar, and cumin in a small bowl.  Pour over the bean mixture.  Add cilantro, parsley, 1 teaspoon salt, and several grinds of black pepper.  Taste and season with additional salt and pepper if needed.  (The salad can be prepared 5 hours ahead; cover and refrigerate.  Bring to room temperature 30 minutes before serving.)

To serve, mound salad in a large shallow bowl and sprinkle with crumbled goat cheese.

Source:  The Big Book of Backyard Cooking by Betty Rosbottom

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