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!
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