Bean Medley, one of summer’s tasty delights.
How often do you turn to vegetables like beans to make a salad? Most of us think lettuce first. At our home this Bean Medley is a perennial favorite when new crop beans are available at the market. There is a special crisp, sweet character early in the summer, so the very first time you see them, try out this easy dish.
We especially love that the dressing is stable and can be taken to a BBQ or picnic without the worry of spoilage. Mayo based dressings are always risky when the temperature climbs, but this oil and vinegar dressing is safe even at room temperature.
The Two Food Nuts Recipe.
- 1 can red kidney beans, drained and rinsed
- 3/4 pound Mixed yellow and green beans trimmed and cut to 1 1/2 inch pieces( I grab two good handfuls of each) when shopping
- 1 small sweet onion minced finely
- 1 tsp salt
Place the yellow and green beans in gently boiling salted water and cook until just fork tender. Drain well and place into a large bowl. Add the kidney beans and finely chopped onion. You’ll find that the onion will loose all its sharpness once the dressing is allowed to fully marinate the salad.
For the Dressing
1/4 cup each:
- Canola oil
- Rice wine vinegar
- White sugar.
Then add just enough salt and pepper to suit your taste.
Whisk together and add to the beans and onions while the yellow and green beans are still warm. This really helps the veggies absorb the dressing.
If you like a salad with attitude you can add a bit of fresh chili (with or without the seeds depending on how brave you are).
Now the temptation is to serve it up right away, but honestly the salad is best when made the day before and allowed to marinate.
Be the hit of your next summer supper or pot luck with is Bean a Medley Salad. Let us know how you enjoyed it! Don’t forget to share this recipe with your friends on Facebook.