I must admit, I love bean salad; the traditional with an Italian dressing and also more exotic versions. I've been making this version since about 2008 when I found a basic recipe to try and then modified it to suit my tastes. I find it is quite good as a side dish or as a stand alone meal over a bed of greens or shredded cabbage.
THREE BEAN SALAD WITH CURRY VINAIGRETTE
1 Can Kidney Beans, drained and rinsed
1 Can Pinto Beans, drained and rinsed
1 Can Chick Peas, drained and rinsed
1 Cup Frozen Corn, thawed
1 Cup chopped Celery
4 Green Onions, chopped including greens
1/2 Cup Apple Cider Vinegar
3 Tbsp Olive Oil or Flax Seed Oil
3 cloves Garlic, minced
1 tsp ground Black Pepper
1/2 tsp Cumin
1 tsp Herbs d'Provence
1.5 - 2 tsp Curry (I use half hot curry)
* 1/8 tsp ground Fenugreek
* 1/8 tsp ground Sumac
1. Combine beans, corn, celery, and green onions.
2. In separate bowl whisk together vinegar, oil, garlic, black pepper, cumin, Herbs d'Provence, curry, fenugreek, and sumac.
3. Pour over bean mixture and stir to coat. Refrigerate at least 2-4 hours. I prefer to make this up a day ahead or in the morning so the flavors really have time to meld before it is served.
This makes a nice light dish and is great to take to a potluck or picnic.
* The fenugreek and sumac are optional, but they do add to the exotic flavor of the dish. A lot of my spices I purchase at Penzys in Portland. I love going in and smelling all the wonderful smells. Here is a link to their online store which will also let you to find a store near you if interested ----> LINK
- Bon Appetit
" My favorite meal is I'll make a three bean soup and freeze half of it. But I'm also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing." - Kathy Freston.