Monday, September 2, 2013

Spectacular Marinated 3 Bean Salad

Beans are versatile and filling in their nature and also abundant.  I wanted a cupboard friendly dish with a memorable flavor profile, and I arrived at this salad, great for vegetarians!   This recipe is super for using up some of your fresh herbs and tomatoes from the garden.  I personally like beans, but I  wouldn't slaughter virgins and lambs for them if you know what I mean!  This triage of fiber rich gems however, really got me rooting for  Team Legume and now I am a loquacious cheerleader! This recipe is one of a two part dish I came up with using pork.  Stay tuned for part 2 .  Both dishes stand alone and may be paired with limitless other items, but they sure do taste great together in a marriage I call Posh Pork and Beans.*
1 15 oz. can light red kidney beans, drained and rinsed
1 15 oz. can vegetarian beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
2 tbsp. olive oil
2 tbsp.  seasoned rice vinegar
1 tbsp. less sodium soy sauce
6 fresh basil leaves, rough chopped or torn
Several sprigs fresh thyme, leaves only
1 sprig fresh rosemary, rough chopped
1 small yellow tomato, diced
Combine vinegar, soy and herbs in a large bowl.  Add beans and stir to coat.  Fold in tomato and SPST.  Let sit at room temperature for at least 20 minutes.  Serve at room temperature.  Makes about 6 cups.
*Feel free to swap in your favorite beans.

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