Sunday, February 17, 2013

Recipe of the day: Greek bean salad

I'm going to a potluck dinner tonight and was asked to bring "protein," so I invented the following salad.  I'm calling it Greek because I'm using Greek dressing, and because of the kalamata olives.

Greek Bean Salad


1 cup dry black beans
1 cup dry chick peas
1 cup dry red kidney beans
1 small red onion, finely diced
2 green bell peppers, finely diced
About 4 oz pitted kalamata olives, sliced in rings

Dressing (very slightly adapted from The Ultimate Uncheese Cookbook):

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
Soak the beans overnight, then drain, add fresh water to cover, and simmer until cooked to your liking.  For best results, cook each type of bean in a separate pot.  Or you can do what I did, and cook the kidney beans and chick peas in one pot, and the black beans in a second pot.  Your chick peas will turn pink, but at least everything won't be stained purple from the black beans.  Drain the cooked beans, rinse them in cold water, and combine in a big bowl in the refrigerator to cool off.  If you don't want to cook your own beans, you could substitute two 15-ounce cans of each type of bean, drained and rinsed.

Once the beans have cooled off, add the other salad ingredients to the bowl and stir.  Combine the dressing ingredients in a jar, shake it up, pour it over the salad, and stir until salad is evenly coated with dressing.  Keep this at room temperature until ready to serve, so the olive oil doesn't solidify and get yucky.  Om nom nom.

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