Wednesday, February 2, 2011

Four Bean Salad

My friend Lindsay was kind enough to share her recent batch of bean salad with me. After polishing it off perhaps a little too swiftly (I saved a tiny spoonful to photograph) I asked if I could please have the recipe. She insisted that it was so easy I would laugh, but here are my thoughts on easy dishes:
1. We are all busy and could use a easy recipe more often than not.
2. Simple does not have to mean it can't be good for you.
3. If you don't have time to soak and cook beans, it's okay, open a can. Dishes prepared at home will always be better than the majority of food we buy preprepared elsewhere.

Four Bean Salad: (feeds a crowd as a salsa for tortilla chips or great served over greens)
*1.5 cups prepared black beans
*1.5 cups prepared kidney beans
*1.5 cups prepared black eyed peas
*1.5 cups prepared great northern beans
*1 cup sweet corn kernels
*1 cup pitted black olives
*1/4 cup marinated roasted red bell pepper, diced
*1 clove garlic, minced
*1/3 cup sweet onion, diced
*1-2 green onions, rinsed and chopped
*lemon or lime juice to taste
*sea salt and pepper to taste
*1 teaspoon balsamic vinegar
*pinch cayenne pepper
*fresh or dried cilantro to taste

Rinse beans throughly. Gently toss all ingredients together in a large mixing bowl. Adjust seasonings to taste. Serve cold with homemade tortilla chips or spooned over fresh greens.
Thanks Lindsay!


  1. Easy, but not obvious, and definitely worth posting the recipe :-)

  2. Bean salads are great. This one looks tasty! I've never had one with olives before.