 |
| Mixed Bean Salad |
My late mother-in-law made mixed bean salad using her famous green runner beans for years. It's a reliable make‑ahead dish that keeps well in the fridge for several days. A versatile side - great with hot or cold meats, BBQ sausages, or simply served with crusty bread.
Beans bring plenty of fibre and plant‑based protein, and this recipe is also a handy way to use up a bumper crop of summer green beans. Some readers may even find this recipe reminiscent of the old‑school Colonel Sanders KFC bean salad.
Serves: 4-6
Ingredients:
- 1 × 420 g can mixed beans in brine, drained (or rehydrate dried beans if preferred)
- Approx 1 cup chopped fresh green beans (a large handful of whole beans; choose young, tender ones)
- 1/2 cup wine vinegar (red or white) or cider vinegar (use what you have in the pantry)
- 1/2 cup sugar
- 1/2 cup salad oil (olive oil works well, though it may firm up in the fridge—softens again at room temp)
- 1 tsp salt
- 3-4 grinds black pepper
- 1 medium white onion, peeled and finely chopped
- 1/2 tsp crushed garlic
Optional additions:
- 1 small red, yellow, or orange capsicum, seeded and finely diced OR
- 1 medium carrot, peeled and grated
Method:
- Prepare the onion and capsicum or carrot (if using). Add them to a bowl with the drained mixed beans.
- In a jug, whisk together the vinegar, sugar, oil, salt, and garlic. Pour this dressing over the bean mixture.
- Top and tail the fresh green beans, then chop into bite‑sized pieces. Bring a saucepan of water to the boil and blanch the beans for 1 minute. Drain well and add the hot beans to the salad.
- Stir gently to combine, then refrigerate.
The salad can be eaten straight away, but the flavors deepen beautifully and the beans take on the flavor after several hours or overnight. Serve with a spoonful of the marinade.
Comments