Let's Do Lunch Community

I tried this recently and it was really good.  I've never had thee bean salad with cayenne in it.  At first I though "Oh, that might be too spicy", so I put in half of the cayenne called for.  Then I tasted it and I couldn't taste it too much, so I put in the entire amount called for (1/4 t.)  It was sooooo good.  I really liked the cayenne in it.  Like the title says, it gave it a nice "kick".   The next time I will cut back on the EVOO, as it tasted like a bit too much oil for someone wanting to lose weight.  The is the best three bean salad I've ever had.  Really good.

BEST THREE BEAN SALAD (with a kick)

Ingredients
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can green beans, drained and rinsed
• 4 green onions, chopped (or yellow or red onion, chopped)
• 1/2 cup cider vinegar
• 1/4 cup vegetable oil
• 1 tablespoon honey (or agave nectar or stevia)
• 1/2 teaspoon ground dry mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon ground cayenne pepper (optional)

Directions:

In a bowl, gently mix the garbanzo beans, kidney beans, green beans and onions.  In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Jerrie- I have put all your recent recipes into my bookmarks folder.  Thanks so much.  This one sounds especially good.  We love spicy foods, and this would be a good one to have in the refrigerator for a snack, especially with the corn thin shortage !!!  Pam

Thanks, Jerrie, I will keep this one.  I like your recipes.  A friend of mine, makes her salads, then she puts the ingredients in a strainer, and takes the excessive oils, etc. off and saves it to reuse later.  She is a great cook, and doesn't need to save, but she feels as I do, "Waste not, want not."  My mom speaking again.    I do the same.  I reuse my pickled beet's juice and cucumber, onion juice.  Reuse it.  I think a lot of my mother wore off on me.    JF 

Jerrie How do you reuse the juice of pickled beets etc?

I'm JF.  Bring the juice to a boil, add more vinegar, sweetener, or red liquid off the the cans of beets you are going to fix if you need more.  Make sure, you boil the whole thing for about 10 minutes.  Let cool, refrigerate and use as you want them.  I have a supply in my frig most of the time.  I like them on my salads.    I buy beets that are only in water, beets, and salt.  Kroger's whole beets are the greatest.  JF

ok
I wil try that soon

Yayatrudy - I think you meant to direct your question to JF about reusing pickled beet juice, as I have never done that, but she said she has. 

JF - that does sound like a good idea.  I suppose with the vinegar in the juices, it would last a very long time if you reused it for other recipes.  Also, I guess it is a good way to get the excessive oils off the veggies, so they are not soaking up any more oil than necessary.  Good idea. 

Glad you all liked the recipes.  Have a great day.

Jerrie

This recipe sounds like a real winner!!! 

Ollie

I have made a similar salad dressing for a bean salad but used a pureed mango instead of sweetener/honey or the likes. Any fruit can be added- ie: strawberries/raspberries. The mango gives it a nice thick consistency.I put the dressing and the fruit and zap it in my magic bullet.

Yoyo - I love mangos, but I'm not sure if I understand your dressing recipe.  How exactly do you make it and what kind of salad do you put it on.  Can you please clarify?  Thanks,  Jerrie

Jerrie, this is similar to your salad recipe.
Bean salad
•  1 (15 ounce) can chickpeas, drained and rinsed
•  1 (15 ounce) can kidney beans, drained and rinsed
•  1 (15 ounce) can black beans , drained and rinsed
•  1 red onion, chopped) I add some chopped fresh basil
Dressing:
•  1/4 cup  vinegar
•  2 TBS Avocado  oil or EVOO
•  1 pureed mango or any fruit.
•  1/2 teaspoon ground dry mustard
•  1/4 teaspoon garlic powder
•  1/4 teaspoon ground black pepper
 
This dressing I make in my magic bullet. I use it over any salad with Greens as well.

Thanks Yoyo.  Your recipe sounds really good.  The next time I go to the grocery store, I'll get some mangos and give it a try.  Jerrie