The Ever Versatile {Bean Salad}

{thinking of summer}

Last weekend I attended a “planning meeting” for the Ragnar Relay Race New York that I’m running with fellow club member, Amanda, and 10 running friends (that’s a team of 12!). The race is a 200 mile running relay event starting in Bethel, where 12-man teams run day and night, relay style, through the Catskills to Westchester County. Yes, we’re that crazy. We are planning to spend hours and hours in a van with 5 other smelly runners.

I digress.

For the meeting it was determined that it would be a potluck.  Hmmmmmm, a long conversation ensued in my head of what to bring….. I’m sooo tired of all of my usual winter time dishes.

As it turns out, I’m longing for warmer weather……. and with warmer weather comes picnics, bbq’s and all of that fantastic summer time food that is so colorful and flavorful. I immediately think of one of my favorite quick dishes for such occasions in the summer.   Bean Salad!  There are any number of variations on bean salad.  My fall back tends to be a basil lime vinaigrette dressing on whatever beans I happen to have handy in the refrigerator.  I tend to use a few different recipes as a guideline but here’s what I ended up throwing together for the meeting.

Bean Mixture

2 cans of black beans
1 can of chick peas
1 can of kidney beans
2 cups of frozen corn (frozen from my CSA share this summer)
1 red bell pepper, cored, seeded and chopped into 1/2 inch pieces

Basil Lime Vinaigrette

1/2 cup chopped fresh basil
3-4 tablespoons of balsamic vinaigrette
1/2 cup olive oil
2 tsp ground cumin
salt & pepper to taste
2 limes zested and then squeezed

I always mix up all of the beans and leave them in a colander to drain over the sink. Then I mix everything up for the vinaigrette. I leave the oil until last. I usually switch to a whisk at that point and slowly add the oil while whisking everything together.  Then I transfer the bean mixture to a bowl.  I typically choose Tupperware with a tight-fitting lid.  I then pour the vinaigrette in put the lid on and shake.  And it’s set.  All good.  I will add that this is one of those recipes where the salad is better the next day.  The beans have time to absorb the vinagrette and it is yummmmmmmmmy! Enjoy and feel free to substitute different beans depending upon what you like.  I’ve done it with whatever is in the cupboard.


6 Comments Add yours

  1. Sarah Holdaway says:

    Can’t wait to try this. It looks awesome!

    1. Christina says:

      Do it Sarah! As I said above, as a person who’s had Sarah’s bean salad its yummy. I plan on serving it to my son Miles as he loves black beans…

  2. Kat says:

    Hey, I’ve been reading your blog for about a month now but haven’t commented yet. Am compelled to now because I’m doing the ragnar, too! This bean salad looks like awesome energy/training food:)

    1. Christina says:

      Wow- you’re doing the Ragnar too?! In NY? You people are crazy 🙂 As a non-running person who’s had Sarah’s bean salad, its terrific! Try it- it really is versatile.

      Good luck in your endeavor…and thanks for reading the blog!

      {oh, and I’m loving your drawings}

      1. drawnbykat says:

        Thanks:) And I will definitely be trying the bean salad!

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