Mexican Bean Salad!
As the weather warms up, I’m shifting my attention from soups and stews to lighter and cooler fare. My love affair with beans, however, continues. This simple and oh-so-flavorful dish gets recipe of the week honors not only because it’s delicious, but because the recipe makes enough for an army. We’ve been eating it for days and we still haven’t seen the bottom of the bowl. This is good though–less time cooking means more time for blogging!
Bean salad recipes abound and I think I settled on this one because it’s such a feast for the eyes. The recipe is from allrecipes.com and you can link to it here. This salad is all raw and I used canned beans which made it a snap to put together. If you look over the ingredients you may see some quantities that look pretty large like a full tablespoon of salt and 1/2 cup each olive oil and vinegar. But as Ina Garten is fond of saying “it’s a lot of salad”. In this case she’s right. I made the dish using the exact quantities written. The only change I made right off the bat was to substitute garbanzo beans for cannellini beans but that’s just my taste preference. As other reviewers noted, you can really cut the oil and vinegar by half and still have the beans well-coated, but I actually liked having the extra vinaigrette dressing pooling at the bottom of the bowl. I could dip in (or not) if I wanted more liquid along with the beans. I also used Trader Joe’s fire roasted frozen corn which held up really well and added some nice smokiness. The only change I would make next time is to reduce the amount of sugar to one tablespoon since the veggies are plenty sweet on their own.
So, if you’re ready to get your spring on or you need the perfect pot-luck dish, this bean salad will not disappoint. Hope you’ll give it a try!