June 2012



Four Bean Salad

Written by , Posted in Recipes

Happy Friday!  I’m here with another new recipe that I made last weekend and absolutely loved.  This cold bean “salad” can be eaten as a side dish or as a dip-I used it as both for our BBQ Sunday and I really loved it.  Besides a little chopping, this recipe is super simple and it makes quite a bit (I used the leftovers over a baked sweet potato and it was excellent!).  Again, I found this recipe in the Food Network Magazine (June 2012 issue) and only made a few minor tweaks to the original recipe.  You really can use any kind of beans you want, but I think the ones they suggest bring a great variety to the dish!

Four Bean Salad

1/3 cup red wine vinegar

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

Sea salt and pepper to taste

1/3 cup sliced scallions

3/4 cup finely diced red onion

1/2 cup diced roasted bell peppers (I got mine in a jar from Trader Joe’s)

4 tbsp honey

1 12oz can white beans, drained and rinsed

1 12oz can chickpeas, drained and rinsed

1 12oz can pinto beans, drained and rinsed

1 12oz can black beans, drained and rinsed

1.  Whisk the red wine vinegar, olive oil, balsamic vinegar with a fork in a large bowl, add salt and pepper to taste

2.  Throw in your scallions, red onion, red pepper , honey, and all your beans and toss gently to coat.  Cover and let these sit in the refrigerator at least a couple hours so they soak up all the flavor.  I left mine in overnight for maximum flavor and so there was one less thing I had to do on Sunday!

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