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Bean Salad

American.Kitchen's picture
  White beans 375 Milliliter, soaked (1 1/2 Cups)
  Carrot 1 , sliced
  Onion 1 , chopped
  Celery seed 1 Teaspoon
  Bay leaves 2
  Basil 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Cooked red kidney beans 250 Milliliter (1 Cup)
  Black eyed peas 250 Milliliter (1 Cup)
  Vegetable oil 1 Teaspoon
  Bacon slices 4 , diced
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Mustard 15 Milliliter (1 Tablespoon)
  Raspberry wine vinegar 50 Milliliter (1/4 Cup)
  Olive oil 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste

Drain beans and place in large saucepan.
Add carrot, 1 chopped onion, celery seed, bay leaves, basil and parsley.
Pour in enough water to cover by 2 in (5 cm).
Partially cover and cook 1 1/2 hours, skimming as necessary during cooking.
Drain beans and vegetables; transfer to salad bowl.
Add kidney beans and peas; toss and set aside.
Heat vegetable oil in small frying pan.
Cook bacon, remaining onion and garlic 3 to 4 minutes over medium-high heat or until browned.
Stir this into salad mixture.
Mix mustard, vinegar and oil together in small bowl; season well and whisk.
Pour over beans.

Recipe Summary

Side Dish

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