Food/ Recipe/ Salad/ vegetarian/ Wholefoods

Bean inspired lately?

3 bean salad

3 bean salad

I do not do beans much and seldom add them to my stews as I find beans combined with meat is far too heavy. Whether its chickpeas, kidney beans, blacked eyed peas, cannelini beans and the list goes on, I just haven’t done much with beans. Not until my sister came along on one of our big food weekends last year. I am still at the stage where I will only do canned beans, even for dishes like waakye (Ghana rice and peas), I mean, who has time to plan ahead and soak beans 24 hours before a spontaneous cook up? Baby steps as they say.

The dish? A cool and refreshingly fragrant 3 bean salad. I have got to be honest, I was not keen at first but now I make a sizeable batch and enjoy it throughout the week. It remains fresh and crunchy. My sister found the original recipe here, but below is my take on it.

1 400g can adzuki beans
1 400g can butter beans
1 400g can chickpeas
1 cup finely chopped curly leaf parsley
1 small to medium shallot or red onion (finely diced)
1 tbsp finely chopped fresh rosemary (be generous)
1 and 1/2 tsp sea salt
1/4 tsp black pepper

Dressing
1/3 cup sugar
1/3 cup white wine vinegar
1/4 cup extra virgin olive oil

1. Drain and plop all the beans into a salad bowl.
2. Add the chopped parsley, rosemary and diced onions
3. Whisk together the dressing ingredients and pour over the salad. Season with salt and pepper then toss.

This salad is excruciatingly wonderful when served chilled. Be very generous with the rosemary as it gives the salad an extra refreshing bite. Do not be shy of the sugar either as it is what makes this dish. Alternative sweeteners such as agave nectar or sweetener flakes could be used instead though I have not tried it yet.

Yum!!!!

© myburntorange

You Might Also Like

4 Comments

  • Reply
    Aly GarlicHands
    September 9, 2012 at 1:33 pm

    That looks lovely!! Beautiful presentation also!

    • Reply
      MyBurntOrange
      September 9, 2012 at 6:34 pm

      Thank you Aly GarlicHands and thanks for stopping by!

  • Reply
    Bernadette Kennedy (@trulybernadette)
    September 12, 2012 at 9:57 pm

    This came just in time! I’ve been thinking lately that I need to eat more beans. This recipe looks delicious. I’ve never heard of adzuki beans — so if I can’t find them in my local store, I’ll substitute for another one.

    Thanks for the recipe!

    • Reply
      MyBurntOrange
      September 13, 2012 at 11:07 pm

      You are most welcome. I think the original recipe had kidney beans and cannelini beans, oh and celery, but I cut that out. Enjoy!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: