The base ingredient is three cans of beans. In this mixture I used kidney, black, and pinto beans but honestly, virtually any mixture of three beans would do the trick. If you're feeling daring - only use two, or throw all caution to the wind and try one kind of bean. Three different colored beans, however, have a little magic cooking moxie.
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| Magic Moxie Bean Mix |
Next up is an assortment of farm fresh vegetables, and this is where your creativity and local availability really take shape. If you're at the farmer's market, pick up red and orange peppers, sweet corn, red onions, tomatoes, and broccoli. Here I used much of what was in this week's Swier Family Farm CSA box.
Another addition is the freshly chopped herb (or herbs) of your choice. In this salad, I used dill exclusively; the salad works equally well with only cilantro.
The finally, add some of your favorite dressing. I used the final drops from a bottled dressing, and it was just enough to coat the salad, but not enough to overpower the dill. I also added some freshly cracked black pepper, and stirred to combine. I plan to let it sit in the fridge overnight and share at a potluck tomorrow. By then the flavors will have had time to marinate and become all kinds of crazy yumminess.
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| Favorite Summer Salad |
Favorite Summer Salad
3 cans cooked beans - black, pinto, kidney
1 cup green, red, yellow, or orange bell pepper
2 ears fresh corn, shucked
1 cup (?) chopped red onion (I didn't write down how much I used)
1 pint grape tomatoes, at least halved, chopped if you're up to it
2 tablespoons or more fresh dill, chopped
1/4 to 1/3 cup bottled dressing of your choice (or mix your own)
Salt and pepper to taste
Place everything into a large bowl and mix well. Feel free to experiment with all of the ingredients: in the photographed version, I used a little broccoli, too. I've also made this salad adding in a cup or so of cooked, cooled brown rice or quinoa.
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