The Sweet Vinaigrette Bean Salad started as a simple duet. Somehow black bean's deep bass combined in melody with navy bean's light soprano. Gradually the other players arrived: red onion brought his biting percussion, sweet corn came with her sugary chimes, cherry tomato sang a snazzy solo, and fresh cilantro tried to blare his bold tune over it all. A dollop of plain greek yogurt added the perfect ending note. Encore.Sweet Vinaigrette Bean Salad
1 cup Black beans
1 cup Navy beans
A handful of cherry tomatoes, cut
1/4 red onion, chopped
1/2 can corn
Handful fresh cilantro, chopped finely
1-2 Tablespoons Sweet Vinaigrette Dressing
Mix all ingredients. Change amounts to your taste.
Modified from The Joy of Cooking.
Sweet Vinaigrette Dressing
1/4 cup canola oil
3-4 Tablespoon sugar
1 tsp salt
1/2 tsp pepper
4 Tbsp white vinegar
Bring ingredients to a boil and then cool.
Recipe from my mom!
These days I come home tired and in no mood to cook. A bean salad is the perfect no-fuss, protein-packed, fiber-filled light dinner that softens my mood. Also, a friend recently informed me of Rancho Gordo, an online store specializing in heirloom beans! I just received my first taste, delicious!
Any thoughts on beans?
And yay for the World Cup!