Thursday, 14 June 2007

Bean Salad

Bean salad is a staple in our household, in one form or another. It's always exciting when the first fresh green beans come into season.

2 to 8 servings
30 minutes prep time

Bean SaladSalad:
1 19-ounce tin of red kidney beans, or black beans, or other beans
300 g fresh green beans
1 cup frozen corn
2 stalks of celery
1 green onion, or equivalent amount of chives
1 medium carrot

Drain and rinse the tinned beans, and put them in a good sized bowl.

Wash, trim and slice the beans, and steam them until tender.

Just before the beans are done, add the corn to cook briefly.

Meanwhile, chop the celery and onion or chives. Peel and grate or finely chop the carrot.

When the beans and corn are cooked, rinse them in cold water until cooled, then mix with all the other salad ingredients.

1/3 cup extra-virgin olive oil
1/3 cup apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sweet Hungarian paprika
1/4 teaspoon savory
1/2 teaspoon freshly ground cumin seed

Whisk all the dressing ingredients together in a jar or small bowl. Pour over the salad and toss.

Leftovers will keep, covered in the fridge, for about 24 hours.

1 comment:

Donwatcher said...

Delicious! I didn't have any apple cide vinegar so I substituted red wine vinegar instead. Turned out OK.

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