Backyard Bean Salad

An ideal salad for a busy family or an easy take for a pot luck dinner. Serve it at your next barbecue. Backyard Bean Salad can be made days in advance … it even tastes better that way!

Bean Salad Jar

YOU’LL NEED:

BASIC BRINE DRESSING
  • ⅔ cup   Olive oil or vegetable oil
  • ⅔ cup   Apple cider vinegar
  • ½  cup Sugar
  • 1 tsp     Salt
  • 1 tsp     Pepper
TWO BEAN SALAD
  • 1 Onion diced
  • 1 Bell pepper diced
  • 1 Can (approx. 540ml) beans (kidney, black or garbanzo) drained, rinsed
  • 1 cup chopped Green beans   (fresh & blanched [See notes] or frozen)
  • Basic Brine Dressing (above)

STEPS:

  1. Combine beans and vegetables with brine dressing. SALAD MUST BE FULLY COVERED BY THE BRINE DRESSING.
  2. Toss gently.
  3. Marinate for at least six hours.
  4. Store in refrigerator.
  5. Allow salad to return to room temperature before serving.

 

FOUR BEAN SALAD (a family favourite)
Double the brine dressing recipe and double the “Two Bean Salad” recipe using 1 can each of the kidney, black and garbanzo beans plus green beans.

 

NOTES:

  • If using fresh green beans, they MUST be blanched. Blanch precut beans in boiling water for 1½ minutes and whole beans for 2 minutes then plunge into chilling ice water for twice the length of blanching time.
  • If ingredients are kept submerged in brine dressing this salad should keep in fridge for ten days (usually eaten before then!).
  • Some cooks prefer to remove skins of garbanzo beans for a smoother texture.

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