Friday, May 20, 2011

Cilantro-Jalepeno Bean Salad

I've been meaning to make a bean salad for a while, but I can never remember to soak my beans, and while I'll use canned beans when I'm cooking in a pinch, I don't want to eat cold canned beans.  So I finally got it together to soak some cannellinis and kidney beans and get to it.

Bean salad is easy, and like pizza, you can make it into anything.  I made it "Mexicanish" this time.  The bean ratio doesn't really matter, but I think all one bean would be boring.  You could add black beans here.  Whatever you have (maybe not lentils, they're different).

Start with four cups ready-to-go beans.  

Break out the food processor/lil mini chopper and give a bunch of cilantro and a seeded jalepeno a whirr.

 Add some oil and vinegar - I used olive oil (about a quarter cup) and an equal amount of red wine vinegar.  Whirr again.  Once more with spices.  A pinch of salt and a good bit of cumin.  You could go with onion and garlic at this point.

 Cut up some scallions and celery.  Or other veg.  Bell peppers, corn, etc.   Add to beans.

 Stir in dressing.  Let sit at least overnight in the fridge. 

Quick and healthy lunch to go.  Bean salad.  There are thousands of ways to do bean salad, and for us, since Sous Chef Brian is still overcoming his fear of beans, it's important that there is a lot of flavor going on, but really, you could use anything. 

Hi there reader.  I'm testing cameras.  Let's imagine my shoddy technique was consistent with all three. I'd say this one is not a winner.  This is camera three.  Camera two was used for Wednesday's post.  Camera one was used in all the other posts.  The photos from camera two just look better, but it's kind of a bitch to use.  Sure, improving my technique would help, but let's talk equipment.  Any recommendations for a fairly cheap digital camera (simple, not SLR)?  Let me know in the comments, or if you're afraid of teh Internets,
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print recipe

Cilantro-Jalepeno Bean Salad
Easy and infinitely modifiable
  • 1 cup Kidney Beans, soaked and cooked
  • 3 cups Cannellini Beans, soaked and cooked
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 seeded jalepeno
  • 1/4 bunch cilantro
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/4 cup scallions
  • 1/2 cup celery
Whirr jalepeno, oil, vinegar, cilantro, salt and cumin in the food processor until you get a vinaigrette style dressing. Rough chop scallions and celeryAdd veg to beans, mix in dressing, refrigerate overnight.
Prep time: Cook time: Total time: Yield: 6 servings

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