Author: Robert Andrews

Robert’s Six Bean Salad

We would usually call this Three Bean Salad, but this recipe has a few extra ingredients.

INGREDIENTS

1. 1 can Black beans, drained
2. 1 can (short cut) green beans, drained
3. 1 can Kidney beans, drained
4. 1 can Pinto beans, drained
5. 1 can white beans, drained
6. 1 can Garbanzo beans, drained
7. 1/4 red onion, sliced as thinly as possible
8. 1 red bell pepper, sliced thin
9. 3 cloves of garlic, minced small
10. 1 packet of crushed red pepper
11. Juice and zest from one lemon
12. 1 tsp dried paprika
13. 1 TBL Dijon mustard
14. 1 tsp dried cumin
15. 1 bunch of cilantro, minced
16. 2 tsp fresh oregano, minced
17. 2 TBL chives
18. NO SALT – because you did not rinse the beans
    If you rinsed the beans, add 1/2 tsp salt
19. 1/2 tsp black pepper
20. 1/2 C EVOO
21. 2 TBL Karo Syrup
22. 1/4 C fresh lime juice
23. 1/4 C Red wine vinegar
24. White vinegar to top after all else combined

STEP BY STEP

1. In a large bowl mix first fourteen ingredients (1-14)
2. Whisk all remaining ingredients (15-24 ) together
3. Combine GENTLY with the first bowl
4. Transfer to a large canning jar
5. If necessary, top off jar with white vinegar
6. Best if allowed to meld in the refrigerator for one hour before serving
7. Will keep up to 2 weeks

Dan’s Three Bean Salad

INGREDIENTS

• 1 LB fresh green beans (ends trimmed)
• 1 TBL salt (for the water)
• 3 scallions – greens and whites – cut into 1/2 inch pieces
• 1 TBL olive oil
• 2 cloves garlic – minced
• 1 tsp orange zest – plus juice
• 1 tsp lime zest – plus juice
• 1 TBL white wine vinegar
• 2 tsp sesame oil
• 15 oz canned chickpeas (garbanzo beans) – rinsed
• 15 oz canned cannelloni beans – rinsed
• 15 oz canned kidney beans – rinsed
• 1 TBL toasted sesame seeds
• 1/2 tsp sea salt

STEP BY STEP

1. Bring large pot of water to a boil
2. Add 1 TBL salt – do not add until boiling
3. Add trimmed green beans and blanche for 3-4 minutes
   if you like beans crisp cook 3 minutes, cook 4 if you like soft
4. Drain and put into cold water – let rest 5-10 minutes
5. Drain again, and place on a towel to continue draining
6. Meanwhile, heat oil in a large skillet to shimmering
7. Add garlic and cook 30 seconds, then add garbanzo beans
8. Cook 3-4 minutes
9. Add citrus juices and stir 1 minute
10. Remove from heat and add vinegar, sesame oil, sesame seeds and citrus zests
11. In a large bowl, gently stir together green beans, cannelloni beans, kidney beans and scallions
12. Toss with vinegar mixture and 1/2 tsp salt