Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
Spicy Mixed Bean Salad
1 cup freshly cooked or canned black beans, drained and rinsed.
1 cup freshly cooked or canned red beans, drained and rinsed
I cup freshly cooked or canned white beans, drained and rinsed
1 cup frozen or canned corn kernels, thawed and/or drained
1 medium-size red onion, finely chopped
3 garlic cloves, minced
1 medium-size red bell pepper, seeded and chopped
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar or fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. paprika
1/2 tsp. ground cumin
salt & pepper to taste
4 sprigs fresh cilantro, finely chopped, for garnish
Put all the beans in a large bowl.
Add the corn, onion, garlic and pepper and toss together well.
Whisk the dressing ingredients together in a measuring cup or small bowl until thickened.
Pour over the salad and toss lightly to coat.
Refrigerate 1-2 hours before seeing.
Just before serving, sprinkle with chopped cilantro.