My Mama’s Bean Salad

Bean Salad
My Mama’s Bean Salad | veganblondes.com

This recipe comes from my dear mom. She is not a vegan or a vegetarian, but she’s been making this bean salad recipe for decades, and it’s never gotten out of style. She used to make this when she was either serving buffet style, to bring at a potluck or as a side dish for some grilled meat or fish. I decided that this was satisfying enough to make a meal out of it. You can serve with a grain for an even more complete meal. Next time, I might even try to add cooked freekeh or spelt to the mix. Also, feel free to change out the beans. If you have some great Northern beans and some black beans on hand, for example, that would do the trick.

  • Fresh kernels from one ear of corn
  • 1/2 red bell pepper, diced
  • 1/2 orange or yellow bell pepper (you can also just put a whole red bell pepper), diced
  • 1 stalk celery with leaves, diced
  • 1 red onion, diced
  • 1 can red kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 cup fresh green beans, blanched and cut into 1-inch segments
  • 1 cup fresh parsley, minced
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1-2 cloves garlic, minced
  • 2 tablespoons pure maple syrup or agave nectar
  • 1/4-1/2 teaspoon sambal oalek or any other hot sauce (my mom used to put Tabasco sauce)
  • Salt and pepper, to taste

Mix the corn, bell peppers, celery, red onion, beans, and parsley together in a large mixing bowl.

Whisk together the olive oil, white wine vinegar, garlic, maple syrup and sambal oalek in a small bowl. Season to taste with salt and pepper. Mix the vinaigrette with the bean salad, according to your taste. I like a very seasoned salad, so I put almost all the vinaigrette. But go with your taste.

This recipe comes from my dear mom. She is not a vegan or a vegetarian, but she’s been making this bean salad recipe for decades, and it’s never gotten out of style. She used to make this when she was either serving buffet style, to bring at a potluck or as a side dish for some grilled meat or fish. I decided that this was satisfying enough to make a meal out of it. You can serve with a grain for an even more complete meal. Next time, I might even try to add cooked freekeh or spelt to the mix. Also, feel free to change out the beans. If you have some great Northern beans and some black beans on hand, for example, that would do the trick.

  • Fresh kernels from one ear of corn
  • 1/2 red bell pepper, diced
  • 1/2 orange or yellow bell pepper (you can also just put a whole red bell pepper), diced
  • 1 stalk celery with leaves, diced
  • 1 red onion, diced
  • 1 can red kidney beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • 1 cup fresh green beans, blanched and cut into 1-inch segments
  • 1 cup fresh parsley, minced
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1-2 cloves garlic, minced
  • 2 tablespoons pure maple syrup or agave nectar
  • 1/4-1/2 teaspoon sambal oalek or any other hot sauce (my mom used to put Tabasco sauce)
  • Salt and pepper, to taste

Mix the corn, bell peppers, celery, red onion, beans, and parsley together in a large mixing bowl.

Whisk together the olive oil, white wine vinegar, garlic, maple syrup and sambal oalek in a small bowl. Season to taste with salt and pepper. Mix the vinaigrette with the bean salad, according to your taste. I like a very seasoned salad, so I put almost all the vinaigrette. But go with your taste.

Karine

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