It has been a while since I have shared any new recipes here. While I would really like to pick up on the “dear” meat recipe that I have been developing, I thought it might be more timely to share something for Spring. This is a quick and simple three bean salad. This is not a pickled bean recipe because the vinegar is relatively low-acid. The mustard vinaigrette used in my other recipes can be used here or if you want to sweeten it more you can. I cooked a mess of beans yesterday and have been using them in all sorts of recipes. So, enjoy the recipe!
Simple 3-Bean Salad
1 cup black beans
1 cups lentils
1 cup dark red kidney beans
8 asparagus spears, ends trimmed and chopped into 1/2 inch segments
3 green onions, chopped
1 small shallot, minced
3 cloves garlic, minced
1/2 – 1 cup cilantro or parsley, rinsed and chopped
2 tbsp Dijon mustard (brown mustard is OK)
1/4 cup apple cider vinegar
2 tbsp maple syrup or agave nectar
salt and pepper to taste
If you are using canned beans, rinse them well through a strainer then proceed with the recipe.
Set harder asparagus pieces in the bottom of a steamer basket or bottom of a shallow bowl with a little bit of water in it in the microwave. Set the softer pieces on top and cover. Steam for 2-3 minutes, just until asparagus is bright green. Pull out immediately and rinse in a strainer under cold water.
In a medium bowl, combine last six ingredients (beginning with garlic). If you wish to add a little oil, olive or safflower would not hurt. Taste and remember that this flavor will be diluted a bit over the beans.
Once you are satisfied with this, add the beans and herbs. You can add thyme or chives, if you wish.
Mix thoroughly and serve at room temp or chill to serve later.