Organic Bean Salad

Beans—fiber, protein, sometimes gas-producing. Yum?

Yep.

If you’d told me as a child that one day I’d not only be eating beans, but actually consuming them by choice, I’d have thrown a tater tot at you. Age and nutritional understanding led me to put down the tater tots and reach for food that doesn’t require dredging a mound of ketchup before eating.

I ran across a colorful bean salad while at a conference in New York, but was disappointed in its taste. A mayonnaise-ish film coated the beans, and the spices weren’t quite right. I liked the basics though, and as soon as I got home, I set about making my own version of a bean salad. It’s quick, cheap, and addictive (kinda like tater tots, right?).

I use all organic ingredients (except the vinegar, which I can’t find locally in an organic variety). You’ll need:

1 can black beans

1 can dark red kidney beans

1 can garbanzo beans

1 can no-salt-added corn

Extra virgin olive oil

Red wine vinegar

Sea salt

Black pepper

Rinse and drain the beans and corn in a colander. Combine all ingredients in a large bowl and stir, taking care not to smash the beans. I go light on the oil—about one tablespoon—and heavy on the vinegar. I also don’t use a set amount of salt and pepper, but frequent taste-testing will tell you when you have the right mix. Cover and refrigerate the salad for a few hours, then stir and eat with friends.

I’m pretty impressed with my bean salad, both for its simplicity and good flavor. Make your own version and let me know how it goes.