I love bean salad because you can put just about anything in it, and it’ll be tasty. It’s fun to experiment with different ingredients, and one batch of bean salad can be different each day of the week by mixing in different toppings.
This recipe is vegan and gluten-free. Takes about 40 minutes to prepare, and keeps well in the fridge. Serves 6-8. Inspired by Leslie Bilderback.
Mixed Bean Salad
3 tbsp olive oil (use the oil from the tomatoes!)
1 red onion, diced
2 stalks celery, diced
1 large carrot. grated
2 cloves garlic, minced
1/4 cup oil-packed sundried tomatoes, chopped
2 tbsp fresh rosemary, minced
1/2 cup red wine vinegar
1 1/2 cups of sweet white corn (frozen, canned or fresh)
1 (15 oz) can white cannellini beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
Heat olive oil in a large saucepan over medium heat. Add onion and celery, and cook until translucent or well-done, depending on your taste. Add carrot and garlic, and continue cooking until garlic turns golden. Stir in sundried tomatoes, rosemary and vinegar, and let simmer. (Meanwhile, boil water to heat your corn if frozen.)
In a large bowl, combine the rinsed beans and corn, and stir. Add the mixture from the saucepan and toss thoroughly, coating the beans and corn with dressing. Serve topped with cheese or another topping, or store in the fridge to let the flavors mellow.
Eva works at MOM’s Central Office