![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2icQ2tjo_scZ4bND0Sq-UOc_KA7JIwtbpr08ahKY1TfQkrY6Gu8EF6aVjT0bRbFglA7gGMoWC5XhAIx49xsh-ZZ9mL4VD9c0DOMdF0EwM_NR3x8iCxgxGyzzNHY0C76aFf6oiWQ/s400/beansalad2.jpg)
Danny loved this, and he's not the sort of person to carry on about a salad. I made some major changes to the original recipe, but I liked the idea of using both garbanzo and kidney beans. I had fresh green beans, so I steamed them lightly and tossed them in. The addition of tinned corn wasn't something I would have thought of, though I suspect I'll never be permitted to serve a three bean salad without it again.
I always have difficulty dissolving granulated sugar in oil and vinegar for salad dressings. I'm sure it is just laziness on my part, but I usually resort to using either honey, golden syrup or Cane syrup instead. This time, I used two tablespoons of Steens boiled cane syrup and I suspect that was what took this rather ordinary bean salad into the top tier of my seven year old son's "Best ever" dishes. He insisted I blog it, lest I forget what I did different from the recipe. I do think you can manage with sugar, or honey, or what have you, but a bottle of Steen's in nice to pour over French toast (and no, they aren't compensating me to say that, I just like and use the product).
1 tin kidney beans
1 tin garbanzo beans (chick peas)
1/2 lb. green beans, lightly steamed and refreshed under cold water
1/2 cup diced green pepper
1/2 cup thinly sliced red onion
1/2 cup corn oil
1/2 cup red wine vinegar
2 tablespoons boiled cane syrup or 1/2 cup sugar
Dash lemon juice
Black pepper and salt to taste (I didn't add any salt as the tinned items already had plenty)
This salad improves after a day, though it is pretty fantastic on the first.
No comments:
Post a Comment