Category Archives: Salad

Bean Salad and Turning into My Mother

I used to measure things, I really did. I used to be precise and freak out when my mom would just add things like salt, willy nilly, to recipes. But then, magically, something happened. I suppose that something was learning how to cook, lol. And tasting as you go, that’s a wonderful thing too.

In honour of my becoming my mama transformation, a bean salad kinda recipe. It has fast become a staple in my 4 month old household (my marriage is getting all grown up and everything!) and so I’m sharing it with you, in case you were desperately looking for a non-recipe, recipe. But in all honesty, it’s actually delicious and cuts the craving for Zehr’s (Canadian Supermarket) Deli bean salad, which I miss so very, very much.

 

The…Recipe?

  • 1 can of red kidney beans (mostly because I can’t find dry kidney beans in Egypt)
  • 1.5 cups* dried hummus/chickpeas (or another can), soaked overnight    *not gonna lie, I just poured half the bag into a bowl, guessing 1 cup
  • 1.5 cups dried white beans (or another can), soaked overnight
  • Honey, just pour some in and taste to get desired sweetness level
  • Vinegar (I used standard white, but apple cider would be delicious too), about 1/3 cup…add more if you like more acidity
  • Olive oil, 1/4 cup..to start…you see a pattern here, don’t you?
  • A stalk of celery, finely chopped
  • 1 red onion, finely chopped
  • Fresh parsley, chopped, 1/4 cup or so – optional
  • Dried Basil, 1 teaspoon (or more, or less….) – optional
  • Salt, to taste, about 1-2 teaspoons
  • Pepper, to taste

So basically, you boil the beans which had been soaked overnight until tender (or just use canned), and then throw everything in the recipe in a big bowl, and taste till you’re satisfied (but keep in mind that the flavors will be a bit dull because they haven’t marinated yet). Let marinate in a fridge overnight, or at least 4 hours, for the beans to soak up all the flavor. When you’re ready to eat, have a little taste again and adjust seasoning as needed.

Here’s a picture of the leftovers in a jar. I have quickly learned that being a two-person household means containers of any kind are the most prized items in your kitchen. The hubs had the leftovers for breakfast the next day (and we had the actual salad for lunch a few hours after it was made).

photo (2)

So there you go, you’re welcome, or sorry, based on your attitude towards non-recipe recipes. I promise I’ll put an effort into being more precise in the future.

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