I haven’t done a cooking post in quite a while so thought this recipe might interest all of you.
I’m not a big fan of bean salads, but they DO have their place and one huge advantage they have, in the summer, is the absence of mayonnaise or any dairy that might spoil. Oil and vinegar is what binds this one.
My husband was at Southern Season, grazing his way through the store… and actually picked up this printed recipe to bring home.
1 can black beans, rinsed and drained
1 can white beans, same
1 zucchini, chopped
1 small cucumber, chopped
2 tomatoes, chopped
1 small Vidalia onion, chopped
1/8 c parsley, chopped
1/8 c basil, chopped
1 tsp. crushed red pepper
1 tsp. black pepper
2 tsp. salt
1/4 c olive oil
1/8 c vinegar
Place all ingredients in a bowl and mix well, being careful not to break the beans. Serve chilled.
I used at least 1/4c chopped basil
Go easy on the onion: one small is plenty
I used course French sea salt
I used Balsamic vinegar: I’ve started using only a really good i.e. expensive! one and think it makes a huge difference…
The mix is crisp and tasty and perfect for the summer!
Of course, I have to add something for Friday Flowers: