Fearless
Passions

You’re making a home cooked meal, maybe grilling as the weather turns warm and the household is itching to get outside. What do you serve that’s easy, simple and delicious and out of the ordinary?

I like to open the pantry and dig into the beans. Yep, green beans, wax beans, kidney beans, black beans, navy beans, garbanzo beans, you get the idea.

Here’s the thing about bean salads….

1) I have 30 recipes in my files and they all have the same basic format.

2) They all have the same theme as to what dressing to add.

3) I probably never make the same salad twice, but they all taste wonderful.

So here’s my simple homemade remedy when the farmer’s market isn’t up and running yet, and you’d like to add something other than a mixed green salad to the dinner table.

Let’s give creativity a try. No, no, don’t walk away, this really is simple. Start with the pantry of canned goods then add the layers of flavor. You can do this. Before long, you’ll be a pro at throwing a wholesome salad together even if you haven’t been to the market for days.

Pick 1, 2, or 3 to start:

Green beans
Wax beans
Kidney beans
Black Beans
Navy Beans
Garbanzo Beans
Black-eyed Peas
Lentils
Corn

I like not only draining but rinsing the starchier beans.

Add flavor and variety with:

Onions, red or white (be gentle here)
Pepper, green or red
Cucumber
Celery
Tomatoes, diced – Fresh or Canned
Mushrooms, sliced – Fresh or Canned
Carrots, grated
Radishes, sliced
Jalapeno
Potatoes, boiled and sliced (for a heartier salad)
Cooked meat such as chicken, bacon, steak, shrimp, etc. (for a one dish meal)

For the dressing:
Vinegar – White, Cider, Red Wine, Balsamic (be creative, but one is enough)
Oil – Olive oil is my choice

These two are the basics. I have recipes that call for as little as 3 tablespoons and as much as 1 cup. I tend to use less as more. I have no desire to drink the dressing that is used only for marinade and not consumed. Of course, the longer you marinade and chill, the better the salad.

Now for the dressing flavors:
Salt and Pepper to taste
Garlic clove or powder
Basil
Oregano
Thyme
Ground Mustard
Chili powder or Asian 5 spice
Cumin
Celery Seed
Cilantro
Parsley
Mint
Lime juice
Lemon juice
Hot pepper Sauce
Soy Sauce
Sugar or Honey

A good rule of thumb on spices is to start small. 1/4 teaspoon – 1 teaspoon of dry spices. For fresh you can use 1 tablespoon to 1/4 cup. Start small and work up to the flavor. Chili powder, cumin cilantro and lime juice make a good combination as do basil, garlic and parsley. The sky is the limit.

I tend not to use much sugar, but there are plenty of recipes that call for the sweetness to be added to your salad.

Finally, that little something extra if it’s on hand.
Pimentos
Roasted red peppers
Water chestnuts
Bean Sprouts
Pine Nuts
Sunflower seeds
Sesame Seeds
Kalamata or stuffed Green Olives

Okay, now your turn. Trust me, this isn’t as hard as the selections look. You can make as many as thirty recipes from this one post. Keep recipe card handy and as you create, record what you put in the salad. Soon, you’ll have family favorite recipes you can share. And never again will you be accused of serving the same old, same old.

Are you up for the challenge? Any questions? I’m happy to clarify if you’re taking the leap.