And so, we press on

I know, I know, after posting recently about transplants and stolen wallets, it feels a little anticlimactic to be telling you about bean salad.

I suspect it would be anyway.

This is the last of the Second Annual Indian Summer Picnic recaps. And, I’m not really sure that a humble bean salad stands a chance against pounds and pounds of pork or a cake so good my guests are still talking about it a month later.

And, yet, this bean salad is precisely what I’m choosing to share with you now.

It’s not by necessity—I have a whole series of recipes that I’m waiting to share.

Rather, it’s because my four bean salad is exactly the kind of thing that I need these days. It’s humble, yes, but it’s also infinitely adaptable. This is particularly important if, like me, you were raised by a woman who told you that if you didn’t have any leftovers, you didn’t have enough food. This is a maxim I still hold true, which is why, this is one of those recipes that’s meant to serve more as a guide so that, if three hours before your guests arrive you start to get nervous that you won’t have enough food, you can simply add more beans.

Or tomatoes.

Or, well, you get the idea.

And, on that note, I’m hoping to have more information to share about the stolen wallet saga soon, mostly because, in all honestly, I’m anxious to have this put behind me. I’ve already spent countless hours on the phone dealing with the aftermath, all the while trying to remind myself that, while this is something that happened to me, it’s not something that happened to me.

If you know what I mean by that, we should definitely be friends. In which case, there’s a very good chance I would be making you this very salad.

Four-Bean Salad

1 cup green beans, cut in 1″ pieces
1 pint cherry tomatoes, halved
1 bunch scallions
2 cups chick peas
1 cup black beans
1 cup kidney beans

For the Dressing:
1 shallot, diced finely
2 TBS cider vinegar
1 TBS red wine vinegar
1 TBS Dijon Mustard
1/2 cup olive oil
salt and pepper to taste

If you’re using dried beans, cook them according to the method outlined here. For canned beans, simply drain and rinse them and set aside until you are ready to use.

Blanche the string beans and set them aside.

In a large bowl, combine the shallots, mustard, vinegars, salt, and pepper and whisk to combine. Slowly pour the olive oil in to the mixture, whisking constantly to combine.

Mix the beans, string beans, and tomatoes with the vinegarette and toss to combine. Garnish with scallions and add salt and pepper to taste.

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Filed under Beans, Vegetables

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