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Beans, beans, beans
This month, I plan on sharing my favorite recipes. Below is a the traditional food staple of my people: that is, full-time-working people who always seem to inexplicably buy lots of canned goods.
Jules's Four-Bean Salad
1 15-oz can of kidney beans
1 15-oz can of garbanzo beans
1 15-oz can of green beans
1 15-oz can of wax beans
1/2 c. onion, chopped (red is best, white or yellow is also good)
1/4 c. sweet red pepper, chopped
Salt and pepper
1 c. vinaigrette (see below)
Drain the beans. (Rinse the kidney beans.) Combine all ingredients in a big bowl with a lid. Stir confidently until everybody knows who's boss. Salt and pepper to taste. Refrigerate, stirring occasionally to coat the beans, until ready to serve.
Can be served immediately, but it's much better the next day.
Vinaigrette
1/4 c. white wine vinegar or cider vinegar
1 T. dijon mustard
3/4 c. vegetable oil
1/4 t. salt
1/2 t. pepper
1/2 t. sugar
Combine ingredients, whisk together.
Jules's Four-Bean Salad
1 15-oz can of kidney beans
1 15-oz can of garbanzo beans
1 15-oz can of green beans
1 15-oz can of wax beans
1/2 c. onion, chopped (red is best, white or yellow is also good)
1/4 c. sweet red pepper, chopped
Salt and pepper
1 c. vinaigrette (see below)
Drain the beans. (Rinse the kidney beans.) Combine all ingredients in a big bowl with a lid. Stir confidently until everybody knows who's boss. Salt and pepper to taste. Refrigerate, stirring occasionally to coat the beans, until ready to serve.
Can be served immediately, but it's much better the next day.
Vinaigrette
1/4 c. white wine vinegar or cider vinegar
1 T. dijon mustard
3/4 c. vegetable oil
1/4 t. salt
1/2 t. pepper
1/2 t. sugar
Combine ingredients, whisk together.
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