Last week our Women’s Business Social Group met, and for lunch we decided on a potluck. Sharlene made a delicious tuna salad from abalcore tuna she bought at Costco. It was so good I thought it was chicken salad! Steph made up some veggies and fruit for us, and had some lovely rice crackers that were very tasty. I decided to make some bean salad as a side. I will confess I took no pictures of our feast or of my salad. Oopsie! But the bean salad turned out so well I wanted to share my recipe with you.
I had looked up several recipes from
my addiction, Pinterest. I really had a lot of stuff in my pantry so I didn’t want to go out and buy a bunch of extra stuff. So I took ideas from 3 or 4 recipes I found and added a couple of spices and created my own recipe. I was a little nervous about just jumping in and creating something new. However both ladies said the salad was really good. I enjoyed it too!
So here is my version of Summer Bean Salad.
1-14.5 oz. cans of green beans, drained and rinsed
1-15.5 oz. can garbanzo beans, drained and rinsed
1-14.5 oz. can of black beans, drained and rinsed
1-14.5 oz. can of red kidney beans, drained and rinsed
3/4 cup finely chopped yellow or red onion
1/4 cup extra virgin olive oil
3/4 cup apple cider vinegar
1/4 cup granulated sugar
1/4 teaspoon cumin
1/4 teaspoon dill
1/8 to 1/4 teaspoon salt
Open and rinse each can of beans. Chop your onion as fine as you like it. I tend to like mine very small, some people prefer larger chops. Your choice. Stir beans and onion together in a large container that has a lid which you can store this in. Sprinkle the cumin, dill and salt over the bean mixture.
Next you will mix together the vinegar, oil and sugar. Stir slowly until the sugar dissolves. Pour this mixture slowly over your spiced bean mixture. Also, I did use just a little less than 1/4 cup of sugar in my mix, and I will probably cut it down to 1/8 of a cup next time. It wasn’t super sweet, but I still want to bring it down some.
I placed the lid on my container to shake my salad up, but I did make the mistake of turning it over and caused some of my vinegar mixture to leak out, so be careful and don’t make the mess I did. You could also slowly stir the bean mixture around in the container being sure all of the beans and onion get into the vinegar mixture.
Allow your salad to marinate at least 12 hours. Also be sure to shake or stir your salad a few times during this process to saturate all of your bean mixture. This recipe makes up to 16 servings, great for sharing!
Serve as a side with tuna or chicken salad, crackers and fruit or enjoy the salad alone.
I promise to add a picture the next time I make it. Let me know how it turns out for you. Do you have a favorite recipe just for summer? I would love to try it! Talk to you soon, Angela
*This post linked to the GRAND Social at Grandma’s Briefs