I am on a bean kick!
I used to make a great three bean salad with canned and drained Kidney beans, Green beans and Garbanzo beans with a ready-made Italian dressing.
Look at me now, cooking dry beans!
While I can get fresh green beans here and maybe dry kidney beans, I wanted to use the “Use What I Have” method rather than run to the store during a pandemic in a hot zone to get these items.
I used the recipes under Resources below as guides.
Hotplate: Three and Four Bean / Pea Salads
The day before making these salads, I made about a cup of Pinto beans, one cup of Black-eyed peas and about two cups Black beans from dry beans. The peas and Garbanzo beans came from cans.
There are plenty of how-to cook dry beans tutorials available like:
How to Cook Black-eyed Peas
https://www.wikihow.com/Cook-Black-Eyed-Peas
No amounts are noted because you can make any size bean salad you desire
I made three sample combinations as a test.
#1
Black beans, cooked and drained
Pinto beans, cooked and drained
Black-eyed peas, cooked and drained
With ready-made Italian dressing
#2
Black-eyed peas, cooked and drained
Green peas, canned, drained and rinsed
Garbanzo beans, cooked and drained
Black-eyed peas, cooked and drained
With DIY Vinaigrette per Wikipedia with lime juice and dry parsley.
Wikipedia Vinaigrette:
3 parts oil
1 part apple cider vinegar
1 part apple cider vinegar
Herbs / Spices
#3
Pinto beans, cooked and drained
Garbanzo beans, canned, drained and rinsed
Black beans, cooked and drained
With DIY Vinaigrette
With DIY Vinaigrette
I liked all three bean/pea salads but I liked #2 and #3 because of the DIY Vinaigrette. The DIY Vinaigrette had a surprisingly light and bright flavor.
Resources:
Goya
Wikipedia
Spending with Pennies
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