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  • Warm Bean Salad
  • Warm Bean Salad
  • Warm Bean Salad

Warm Bean Salad

Food | May 23, 2017 | Nik Manojlovich
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This WARM BEAN SALAD has an interesting mix of spices and fine-chopped veggies that come together perfectly, creating a lovely side for poultry and seafood.

I call this a WARM BEAN SALAD because that’s how I prefer to enjoy it. I couldn’t wait to dig in the first time I made it, and soon discovered that enjoying it still-warm made it truly memorable.

Here’s what makes it so fabulous:

BEANS – I’ve had great success with my trusted mix of dried beans – chickpeas, romano and red kidney. I also love the addition of wild rice, which adds a nice nutty flavour to the mix. Rinse your beans and rice a few times before setting them to soak overnight.

COOKING – After soaking the beans and rice to plump them up, I suggest rinsing them one last time before cooking. Stick to the one hour cooking time for perfect results.

VEGGIES – Celery, peppers, onion, garlic and herbs. Sure you can add more, but why? This is one of those salads where less is truly more.

DRESSING – The dressing for this salad is all about the unique spice mix. I also like the way the lemon juice takes the place of vinegar to brighten the taste overall.

Finally, so much of the beauty of this salad is about timing, and in this recipe, nothing could be easier. You can make the dressing and chop the vegetables way in advance. Then just boil and strain your beans and rice, add everything in the bowl, toss and serve. By the way, it will taste fabulous the next day too, if you have leftovers.

WARM BEAN SALAD – coming soon to a summer dinner, barbecue or party. Enjoy!

Ingredients & Amounts

  • ½ cup of dried chickpeas
  • ½ cup of dried red kidney beans
  • ¼ cup of dried romano beans
  • ¼ cup of wild rice
  • 2 ribs of celery, diced
  • ½ of a red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, diced
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon of fresh dill, chopped
  • For the dressing:
  • ½ cup of extra virgin olive oil
  • juice of half a lemon
  • 1 tablespoon of curry powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of garlic powder
  • 1 teaspoon of kosher salt
  • ½ teaspoon of cayenne pepper

Instructions

  1. Rinse beans and rice a few times before placing them into a medium-sized bowl. Cover with cold water and soak overnight.
  2. Drain beans and rice, then rinse them a final time. Place them in a medium-sized pot 3/4 full with water. Bring to boil, then reduce to simmer. Cook for 1 hour.
  3. Prepare dressing: Add all of the ingredients for the dressing into a small bowl. Whisk together and set aside.
  4. Strain cooked beans and rice and place in a medium-sized bowl. Add prepared veggies. Whisk dressing before adding it to the bowl. Toss salad together, adding salt and pepper to taste. Serve warm.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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