well, maybe not soon to be a major holiday hit, but this was one easy, flavorful, and, I think, pretty-darned-good-for-you side salad for now or any time of year.
And it’s not your deli’s three bean salad, either, so get THAT idea out of your head.
We were invited over to friends’ for a Saturday evening with their family, some of Wes’ justifiably famous Shepherd’s Pie and a movie or two in their theater room. When asked what we could bring, they thought maybe a salad and definitely some BuzzyBrownies.
My English cucumber had gone past, the romaine was getting a bit long in the tooth; and I didn’t feel like packing up salad and bowl and dressing and all that on a cold and snowy evening anyway. What to do?
Well (you know the drill): ‘ALL PRAISE DA GOOGLE’ – erm, and, in this case, Paula Deen, for giving me the basics for this really, REALLY good option.
•1 can green beans
•1 can chick peas
•1 can black beans
•1/2 cup chopped red bell pepper – I used a combination of red, yellow and orange peppers I had in my crisper
•2 tbsp minced red onion
•1/2 cup vegetable oil
•3 tbsp white wine vinegar – I used rice vinegar
•1 tbsp Dijon mustard
•2 tbsp Greek seasoning
Drain and rinse the beans well. Combine in a bowl with the peppers and onion.
In a small bowl, or in your blender, whisk the oil, vinegar, mustard, and seasoning together. I used the blender and combined the vinegar, mustard, and seasoning together; and then added the oil in a thin stream while the blender was running.
Pour over bean mixture; cover and chill 4 hours, stirring occasionally.
I am glad I saved a bit of this for us today – it was a big hit last night. Well, maybe not as big a hit as the brownies or the You-Won’t-Believe-It Toffee I brought along as well, but still pretty darned popular.
Oh, and if Wes invites you over for Shepherd’s Pie? Thank your lucky stars and bring him some beer for his efforts.