11/23/2023 0 Comments Kidney bean salad![]() ![]() This recipe for bean salad starts in the pantry with one basic vegetable in four different varieties, providing vitamins and protein you can’t find in just every veggie. While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color-because you know, food is art-but because how could I leave even one bean out of the mix?Īnd with a homemade bean salad dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best…even when it starts with a can. This straight-from-the-pantry/salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count. And with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less. We have used the USDA database to calculate approximate values.Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad. Nutrition Facts: The nutrition facts provided below are estimates.Try an Italian, Mediterranean or French dried spice blend (like Herbes de Provence). Dried herbs: I enjoy dried oregano in this salad, but other herb blends will work nicely.When using tarragon, use a bit less than what is called for in the recipe above since it has a stronger flavor. Try basil, mint, dill, cilantro or tarragon. Fresh herbs: Parsley is classic in this salad, but other fine herbs work nicely, too.To balance this out, simply whisk in a little sweetener like honey or maple syrup. Honey/Maple Syrup: Depending on the vinegar you use, you might find the dressing a little too vinegary.You can use these or other cooked or canned beans for the salad. In our photos, we have used chickpeas, black beans and pinto beans.Or make soup! Try our easy black bean soup or this vegetable packed white bean soup.Lemony White Bean Salad with Prosciutto.Store the salad in the refrigerator up to 4 days (maybe longer).įor more bean salads, take a look at these:. ![]() Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add. Add some crunch to balance the texture of the beans.When adding tarragon, add to taste since it is a bit more pungent than other fine herbs. Try basil, mint, tarragon, dill and cilantro. ![]() The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salad’s dressing look murky.
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