Four Bean Summer Salad
My go-to side dish for this time of year
After one false start (complete with an April snowfall) I think I can safely say Spring is finally here, with warm Summer weather just around the corner. It’s funny, I never used to be a warm weather person, but living in our new home might be changing things. I have come to love evenings around the firepit (Joe is building a giant one by hand!) and there’s nothing better than sunset strolls along the Bull Creek Trail in the prairie preserve attached to our backyard. With the days slowing getting longer, we can get back into the habit of an after-dinner walk as a family. I am surprised how much I missed these during the Winter!
I also love finding an excuse to eat outside on the back patio this time of year. If Joe is grilling, this is the side dish that I want to have on hand in the refrigerator. It’s something I can make in the morning while Eliza is napping and it is perfect by the time we are ready to eat dinner.
The recipe is simple. All you have to do is combine a bunch of colorful beans in a spicy vinaigrette made with fresh cilantro, a serrano pepper, and a dash of cumin. Everything comes together quickly in the food processor. Give it a try sometime this summer…preferably out on the patio, with the grill going, and a cold drink in hand.
Four Bean Summer Salad
1 can (15 ounces) black-eyed peas
1 can (15 ounces) black beans
1 can (15 ounces) chickpeas
1 can (15 ounces) dark red kidney beans
1 cup cilantro, roughly chopped
1 fresh serrano pepper, stem removed and sliced into rounds
1 clove garlic, roughly chopped
2/3 cup olive oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
Drain and rinse the black-eyed peas, black beans, chickpeas, and kidney beans. Place all the beans in a large bowl.
In a food processor, add the cilantro, serrano pepper, and garlic. Pulse to combine. Add olive oil, red wine vinegar, Dijon mustard, sugar, cumin and salt. Process until well blended. Pour over the beans and mix well. Cover and refrigerate until chilled, at least 3 hours, but overnight is best to blend the flavors. (Stir occasionally to coat all the beans.)
When ready to serve, stir once more and taste to adjust seasoning as needed.
Serves 8-10.