Well, hello again! I figured I'd share with you guys one of my very first (and 'scrumptulescent') recipes and attempts at "cooking." I use the term "cooking" quite loosely in that I'm not entirely sure throwing a bunch of beans and herbs into a bowl can be regarded as such but we'll roll with it!
One of the great things about putting food together into a "dish" is that, as I have already insinuated, you don't even need to boil water or use heat to create and/or make something taste phenomenal. Though it sounds ridiculously trite, you just need to use a little imagination in regards to a realistic start. With that said, I introduce you to what I refer to as a splendidly versatile "Summer Bean Salad." The recipe and instructions are as follows:
Robin's Summer Bean Salad
1 red onion
2 stalks green scallions
2 cloves garlic
3 Tablsp. fresh parsley
2 teasp. fresh thyme
2 teasp. fresh oregano
1 can Butter beans
1 can black beans
1 can lentils
1 can chick peas
1 can corn
(all canned products should be 'in water' not 'in oil')
1/2 cup Large Spanish olives
extra virgin olive oil (to taste- a drizzle to coat salad)
red wine vinegar (to taste- a drizzle so as not to saturate the salad)
1 lemon (freshly squeezed juice---No PITS!)
1/2 Tablsp. Kosher salt
Pepper (freshly ground---as much as you like)
***In a large bowl, chop the onions, scallions, garlic, parsley, thyme, and oregano finely. Drain all of the beans, lentils, and corn well and add to chopped mixture. Quarter the olives after draining well and add to salad mixture as well. Drizzle the oil and red wine vinegar just enough to add a glistening sheen to the beans (you don't want to be drinking oil after you've served yourself a bowl). Halve the lemon and gently pit the lemon with a sharp knife- squeeze the juice on top of the mixture. Lastly, add salt and pepper. When in doubt, use more pepper than salt to taste. Enjoy!!!!
This recipe is quite easy to prepare and typically not terribly time consuming. It's a crowd pleaser minus the fact that you probably won't want to be hanging out with anyone who HASN'T been eating this divine delicacy. Garlic breath is a killer!
The greatest thing about this recipe is the versatility in switching it up in respect to beans you like, don't like, etc. Use your imaginations! If you don't like Butter beans, use kidney beans. If you don't like Spanish olives, try Kalamata olives. If you don't like beans altogether, well then you're shit out of luck! However, you get my point--it's trial and error but it's truly hard to not please the masses with this one...good source of protein for all, as well. Enjoy!
Enclosed is a photo of my very own "Summer Bean Salad," created this summer...
One of the great things about putting food together into a "dish" is that, as I have already insinuated, you don't even need to boil water or use heat to create and/or make something taste phenomenal. Though it sounds ridiculously trite, you just need to use a little imagination in regards to a realistic start. With that said, I introduce you to what I refer to as a splendidly versatile "Summer Bean Salad." The recipe and instructions are as follows:
Robin's Summer Bean Salad
1 red onion
2 stalks green scallions
2 cloves garlic
3 Tablsp. fresh parsley
2 teasp. fresh thyme
2 teasp. fresh oregano
1 can Butter beans
1 can black beans
1 can lentils
1 can chick peas
1 can corn
(all canned products should be 'in water' not 'in oil')
1/2 cup Large Spanish olives
extra virgin olive oil (to taste- a drizzle to coat salad)
red wine vinegar (to taste- a drizzle so as not to saturate the salad)
1 lemon (freshly squeezed juice---No PITS!)
1/2 Tablsp. Kosher salt
Pepper (freshly ground---as much as you like)
***In a large bowl, chop the onions, scallions, garlic, parsley, thyme, and oregano finely. Drain all of the beans, lentils, and corn well and add to chopped mixture. Quarter the olives after draining well and add to salad mixture as well. Drizzle the oil and red wine vinegar just enough to add a glistening sheen to the beans (you don't want to be drinking oil after you've served yourself a bowl). Halve the lemon and gently pit the lemon with a sharp knife- squeeze the juice on top of the mixture. Lastly, add salt and pepper. When in doubt, use more pepper than salt to taste. Enjoy!!!!
This recipe is quite easy to prepare and typically not terribly time consuming. It's a crowd pleaser minus the fact that you probably won't want to be hanging out with anyone who HASN'T been eating this divine delicacy. Garlic breath is a killer!
The greatest thing about this recipe is the versatility in switching it up in respect to beans you like, don't like, etc. Use your imaginations! If you don't like Butter beans, use kidney beans. If you don't like Spanish olives, try Kalamata olives. If you don't like beans altogether, well then you're shit out of luck! However, you get my point--it's trial and error but it's truly hard to not please the masses with this one...good source of protein for all, as well. Enjoy!
Enclosed is a photo of my very own "Summer Bean Salad," created this summer...
2 comments:
<3 Corn Hate beans.
But it sure looks f*in good!
What's next on the menu?!?!?
I love this blog! I'm a horrible cook and that salad looked awesome. Could you may be think of a recipe every one has in their kitchen cabinets or fridge? (Like with bread, cheese, etc.)
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