Vargr
Vargr
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Wuff made this as the "salad dish" for his roomy's recent Church Potluck, to side with a yummy Taco Pie. The beans were chosen as much for presentation as for taste; black, gold, brick red, and creamy white. The chopped pimentos add even more colorful red highlights.
The key to this was the choice of salad dressing, and the chopped fresh basil. The result is sweet, herbal-ly fragrant, with a bit of vinegar tartness. Don't substitute dried basil, or the taste will be very different. And changing salad dressings will create a dramatically different taste - feel free to experiment, but you should try this original version first.
Super Simple 4-Bean and Basil Salad
Ingredients:
1 Can each, kidney beans, black beans, great northern beans, and garbanzo beans.
1 Can Italian diced tomatoes (w/basil, oregano, garlic)
1 sm jar Pimentos
Ken's Steak House - Sweet Vidalia Onion salad dressing
1 sm bunch fresh Basil, Chopped
1 Fresh Chives, chopped
Directions:
1) Pour the four cans of beans into a colander in the sink, and let drain. Rinse briefly with cold water.
2) Transfer drained beans to a large bowl. Add the can of diced seasoned tomatoes, chopped fresh basil, and about 1/2 the bottle of salad dressing.
3) Stir to combine. Store in refrigerator or cool place for flavors to meld (at least 1 hour. 2-3 hours are better).
NOTE: At this point, the beans are likely to be very "soupy" and not too appetizing looking. If so;
4) Pour beans back into colander and drain a bit of the liquid out. DO NOT RINSE! Return to serving bowl.
5) Garnish with chopped chives.Last edited on Tue Dec 17th, 2013 07:48 pm by Vargr
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