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| Rainbow Bean Salad |
We
are all guilty of the fridge stare. You know, when we stand in front of the
fridge with the door open hoping that there might be something in there to
satisfy our cravings. Sure… a slice of cake or pizza would be more tempting
than a bowl of beans. However, this simple sweet and tangy bean salad is
surprisingly satisfying.
I
keep a batch of these beans in my fridge to for when my husband is doing the fridge
stare and 9 out of 10 times, he will reach for the beans.
Everyone
has their own version of the infamous 3 bean salad and this is mine. What makes
my dressing different is the addition of Japanese seasoned rice vinegar which gives
the dressing a smoother tang.
As
for the beans, I just add my favorites as should you. The one bean that I
always make sure to add are the kidney, for its bright red color. I used canned
green beans in this batch, however, blanched fresh green beans give this simple
salad a wonderful crunch.
Rainbow BEAN SALAD
DRESSING
½ cup white
vinegar
¼ cup seasoned
rice vinegar
¼ cup oil
3 Tbsp. sugar
Pinch black pepper
1 clove garlic,
minced
1 small shallot,
sliced thin
BEANS – you can add any
type of beans that you desire.
2 cans green
beans
1 can kidney
beans, drained & rinsed
1 can garbanzo
beans, drained & rinsed
1 can cannellini
beans, drained & rinsed
1 can black
olives, drained & cut in half
Place
all the dressing ingredients into a measuring cup in the order listed (this
will make it so you can measure and mix in the same container). Stir until
sugar dissolves. Set aside.
Drain
green beans and place in a large bowl or storage container. Drain and rinse
beans and add to container. Drain and slice olives in half (lengthwise) or
leave them whole and add them to container. Pour dressing and toss to mix.
Refrigerate (mix a couple of times to get all the beans coated with dressing.
This
will hold in the fridge for about 2 weeks.
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