Four Bean Salad
Homemade Four Bean Salad
The traditional Four Bean salad consists of a few things that I do not put into my own salad. First of all, a lot of the recipes used canned beans, which is great if you are in a hurry, but I prefer beans that I need to soak overnight. I feel as though they taste better. So, here is MY recipe for a Four Bean Salad:
- 2/3 cup granulated sugar
- 1 scant teaspoon celery salt
- 1/2 extra-virgin olive oil
- 1/2 red wine vinegar
- 1/2 cup tarragon vinegar, or substitute cider vinegar
- 14 onces of garbonzo beans (soaked overnight)
- 14 ounces of Kidney beans (soaked overnight)
- 14 of soy beans (soaked overnight)
- 14 ounces of green beans (cooked)
- one red bell pepper, chopped.
- small jar pimientos, drained, about 2 tablespoons
- 1/2 medium red onion, halved and thinly sliced
Combine sugar, celery salt, olive oil and vinegars in a saucepan; bring to a boil. Reduce heat and simmer for 30 seconds. Combine drained beans in a large bowl; add pimiento and sliced onion. Toss to blend ingredients. Pour dressing over beans and let marinate in the refrigerator for 2 to 4 hours.
Serves 8- 10 people.
Hints: Now, sometimes I like to add some edemame to the salad too. I like to use soy beans instead of wax beans because I really like soy beans and am not a real big fan of the texture of waxed beans. If you are a fan of any kind of other bean, go ahead and use it. If you like pinto beans or black beans…add ’em! I usually do not use as much sugar as 2/3 cup (I use about 1/3 cup). If there is too much liquid in the bowl, drain it.
Tastes great alone or a side to a protein dog and spinach salad. Even great with marinated tofu and some red potatoes. Or… if you are a carnivore (I am a vegan, as of the January 1, 2011-and LOVIN’ it!) BBQ a shrimp skewer or a strip steak and some potatoes!
Posted in Interior Design, IntoDesign, IntoEvents, IntoGreenDesign, Uncategorized, What's For Dinner?
Tagged beans, Dinner, Recipie, Recipies, salad, vegan, vegetarian
A relative of mine had recently asked what kind of vegetarian/vegan meals do I make and what are some good recipes. Now, I just want to make sure that all of you know that I am a vegetarian (used to be a vegan about 2 years ago), however my boyfriend is a carnivore (sometimes make two meals a night for dinner). While my many ‘experiments’ have gone array, there are only a few that my boyfriend will eat (let alone myself). In fact, here is one that is frequently REQUESTED (and my favorite, I also made it last night):
Cuban Black Beans and Rice
(and it really does look like this when you are plating).
Serves 4| Hands-On Time: 20m | Total Time: 20m
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a saucepan over medium-high heat.
- Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in the cumin and cook for 1 minute.
- Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
- Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 1077mg
- Protein 14g
- Carbohydrate 71g
- Fiber 11g