Saturday, 26 May 2012

Mixed Bean Salad with Tomato Dressing

Well, I’m amazed to be able to say that the weather forecasters were right for once in their lives; the weather has been glorious for the last couple of days so, following on from what I said a couple of weeks back, I had a go at recreating another one of my ‘This is Not from Waitrose’ salads yesterday. I decided to go for the mixed bean variety.

The bean part was easy but the dressing required some thought. I wanted a dressing that was tangy without being citrusy and something that would be thick enough to cling to the beans; I definitely didn’t want to end up with something resembling soup with the beans swimming in a sea of dressing! I decided to go for a tomato and balsamic combo; it took a while to get just the taste I was after but I got there eventually.

Now, I have to tell you that we had this for dinner last night with quiche and new potatoes…and we had to stop ourselves from eating it all – we loved it! There was about two spoonfuls left (!) which we ate alongside our lunchtime salad sandwich today; I’m happy to report that it was just as good after 24 hours in the fridge.

1 tin mixed beans, well-rinsed and drained
100g fine green beans
50g frozen soya beans
½ a Romano red pepper, diced
¼ of a medium red onion, finely chopped
small handful of roughly chopped curly parsley

2 sun-dried tomatoes in olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 small clove garlic, chopped
½ teaspoon Dijon mustard
1 heaped tsp sun-dried tomato paste
4 tbsp olive oil
½ tsp dried oregano
½ tsp sugar
1 tbsp water
black pepper

Top and tail the green beans and cut into thirds; bring ½ inch of water to the boil in a small saucepan, add the green beans and the soya beans, bring back to the boil and simmer for 3 minutes. Drain and plunge into cold water then drain well again.

Put the mixed beans and the cooled green and soya beans into a bowl, add the diced red pepper, the finely chopped onion and the parsley and mix well.

Put all the dressing ingredients into a blender and blitz until almost smooth.
Stir the dressing into the salad, cover with cling film and refrigerate for a couple of hours to let the flavours amalgamate.

Serves 4 or maybe even 6 as part of a barbecue or buffet (or 2 extremely greedy simple veggies!)

No comments:

Post a Comment