This bean salad is what landed me my first cut with auditioning for FOX network show, Masterchef. Yes, in that initial audition I made this dish and served it with pan seared salmon, and with only a taste, the food critic was thumbs up! I've been making it for years, and it's always a hit with family and friends. It's the kind of salad that can be in the refrigerator for several days and get better and better.
You can also play around with it as you like~~add tomatoes (I'd suggest the cherry tomatoes sliced in half lengthwise), maybe diced carrots or celery, or vegetables in season. It's great with a touch of smokiness by adding roasted on the grill and fresh cut off the cob corn. And, if you prefer another type of bean, have at it because a fourth and fifth variety would work. Just know that it makes a lot, so you might want to have plenty of storage containers for sharing with neighbors!
PS~I love throwing in a tad of sweet, too~dried cranberries, raisins, chopped dates, etc....not much, but just enough to add some extra flair! xoxo ~peace & namaste~ ally
Serves: 8
What you need:
1 (15 ounce) can of drained and rinsed white kidney (cannelini) beans
1 (15 ounce) can of drained and rinsed red kidney beans
1 (15 ounce) can of drained and rinsed garbanzo beans
1 cup chopped small sweet multi-colored peppers
1/2 cup chopped green bell pepper
1/2 purple onion chopped
1/2 cup chopped flat parsley
1/3 cup chopped sweet basil
1/3 cup chopped fresh radishes
1/3 cup chopped cucumber (optional)
1 small serrano pepper, seeds removed and diced
1 tsp. dried oregano
1 tsp. dried mint
1 tsp. dried thyme
1 tsp. dried tarragon
1 1/2 tsp. sea salt
1/2 tsp. red chili flakes
1/2 tsp. white pepper (can substitute black)
1/3 cup extra virgin olive oil
1 large lemon juice/zest
What you do:
Combine in a large mixing bowl the beans, peppers, green bell pepper, onion, parsley, basil radishes, cucumbers, serrano pepper and toss with your hands. Add the oregano, mint, thyme, tarragon, salt, chili flakes, pepper and toss with your hands.
Drizzle on the olive oil and lemon juice/zest and toss and blend well. Cover and refrigerate a few hours before serving. Enjoy til that very last bite!! xoxo ~~ally
©alice d'antoni phillips www.allyskitchen.com
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