Bean Salad, Again
Bean Salad was one of the first things I posted on this blog. I make quite a variety of bean salads thoughout the year, but it does seem to be a handy staple dish for late spring when you still want something with a bit of heft, but salads are starting to have more and more appeal. Also, they can make good use of frozen vegetables while we are still waiting for much in the way of fresh ones.
2 to 4 servings
20 minutes prep time
Salad:
1 540-ml (19 ounce) tin of red kidney or black beans
2 medium carrots
1 cup frozen peas
1 cup frozen corn
1/2 head of hydroponic lettuce
Rinse and drain the beans. Peel and grate the carrots. Put the peas and corn in a pot with water to cover, and bring to a boil. Drain well. Clean the lettuce and cut it into fairly fine shreds. Mix all these ingredients in a salad bowl.
Dressing:
1/3 cup sunflower seed oil
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
salt & pepper
Mix 'em up and toss into the salad.
2 to 4 servings
20 minutes prep time
Salad:
1 540-ml (19 ounce) tin of red kidney or black beans
2 medium carrots
1 cup frozen peas
1 cup frozen corn
1/2 head of hydroponic lettuce
Rinse and drain the beans. Peel and grate the carrots. Put the peas and corn in a pot with water to cover, and bring to a boil. Drain well. Clean the lettuce and cut it into fairly fine shreds. Mix all these ingredients in a salad bowl.
Dressing:
1/3 cup sunflower seed oil
1/3 cup balsamic vinegar
1 teaspoon Dijon mustard
salt & pepper
Mix 'em up and toss into the salad.
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