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Mixed Bean Salad Jackets

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Ingredients
  Baking potatoes 4 Large
  Canned red kidney beans 8 Ounce, drained, rinsed (1 Can, 225 Gram)
  Butter beans 8 Ounce, drained, rinsed (1 Can, 225 Gram)
  Adzuki beans 16 Ounce, drained, rinsed (432 Gram, 1 Can)
  Aduki beans 16 Ounce, drained, rinsed (432 Gram, 1 Can)
  Canned cut green beans 14 Ounce, drained, rinsed (400 Gram , 1 Can)
  Sweet corn kernels 2 Ounce, Defrosted (60 Gram)
  Celery stick 2 , sliced
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon
  Mustard powder 1 Teaspoon
  Cider vinegar 15 Milliliter (1 Tablespoon)
  Ground black pepper To Taste
  Olive oil 90 Milliliter (6 Tablespoon)
  Snipped chives 1 Teaspoon
  Tarragon 1 Teaspoon, chopped
  Parsley 1 Teaspoon, chopped
  Butter 1 Tablespoon
Directions

GETTING READY
1) Heat an oven.

MAKING
2) In the oven, set the potatoes for baking.
3) Once the potatoes are cooked, cut out their tops.
4) Next, scoop out the fleshy part of each potato.
5) Add a blob of butter.
6) Sprinkle little black pepper.
7) Mash the potatoes well.
8) Pile up the mashed flesh into the potato skin.
9) In a bowl, add the beans and toss them to mix.
10) Mix in celery and sweet corn and stir.
11) Now, in a mortar put the garlic and salt to taste and pound it with a pestle.
12) Add the vinegar, mustard powder and pepper and mix well.
13) Pour the olive oil and blend it gradually.
14) In a small cup, empty the garlic mixture and add in the herbs.
15) Whisk the ingredients using a fork until thoroughly combined.
16) Pour the mixture over the beans.
17) Toss the beans till they are coated entirely in the dressing.

SERVING
18) Serve accompanied by bean salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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