Marinated Bean Salad

My last post featured a garlic green bean recipe using rainbow beans that I’d picked up at farmer’s market. Because my family is small — just the three of us — I always have leftovers. The garlic green bean recipe uses two pounds of string beans. We ate half so I had about one pound left. Gosh, I’m good at math!

What to do with the leftovers? Reheat them, enjoy them cold or turn those babies into a tasty marinated salad? I chose marinated salad.

Standing there, staring at my depleted pantry supply, I realized I was in trouble. I had zero cans of garbanzos and one measly can of kidney beans (my pantry stock is getting low due to the fact that I haven’t been to the grocery store in what seems like years — canning season is in full swing, so I have an excuse!) Well, no garbanzos, no three bean salad. I would have to find another way.

After rummaging through the fridge, where I found something at the back of the crisper drawer that wasn’t so crisp — it resembled a velvet Christmas ornament (okay, feeling terribly ashamed right now), I took out a fresh red onion and an ear of organic corn. I enlisted my son to pick some parsley from the herb garden and I was in business. Note: I leave the corn raw for the nutritional benefit.

Here’s my recipe:

Marinated Bean Salad

1 lb garlic green beans, cut into bite-sized pieces

1 ear organic corn, shucked, washed, kernels cut off the cob

1/2 small red onion, thinly sliced

1 tbls flat leaf parsley, coarsely chopped

For marinade:

3 tbls light balsamic vinegar

6  tbls EVOO (extra virgin olive oil)

1 tsp spicy mustard (I like Sierra Nevada Brewing Co.’s - see my California food list for their information.)

1 pinch ground cayenne pepper

Salt and pepper to taste

Instructions:

In medium bowl, combine first four ingredients. In separate bowl, whisk together vinegar, olive oil, spicy mustard and cayenne pepper. Fold marinade into bean mixture. Add salt and pepper to taste. Let stand for at least 30 minutes. Enjoy!

Can be refrigerated and used within a couple of days.

Serving suggestions: Eat just as it is or spoon marinated bean salad over crisp greens and top with feta cheese. Tangy, sweet and fresh!

 

Amber Galusha

Having grown up in small-town America, with a modest urban farm as our backyard, I developed a deep seated love and respect for agriculture and the rural landscape. My family grew vegetables, fruit, and kept many animals, including chickens. This lifestyle that my mother encouraged made me the foodie and gardener I am today.

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