Mixed Bean Salad
August 13, 2020
As bean enthusiasts, this recipe has been a long time coming. Whether or not you have fond memories of old school bean salads, this recipe is bound to become a treasured summer favourite. It shines with fresh garden beans and corn.
Mixed Bean Salad
3/4 cup olive oil
1/4 cup white wine vinegar
1 tsp salt
1/2 tsp aleppo pepper
1/2 tsp chilli flakes
1 tsp oregano
1/4 tsp. cumin
1/2 cup dry Flourist Pinto Beans
1/4 cup dry Flourist Black Beans
1/4 cup dry Flourist Navy Beans
1- 2 ears of corn
1 1/2 cups green beans
3 green onions
Soak all of the beans separately for 6-24 hours in cold water. When ready to cook, drain and rinse well. Transfer the beans to individual pots and cover with plenty of water. Bring to a boil on high heat and reduce the heat once it begins to boil. Cover and maintain a gentle rolling boil until the beans are soft, roughly 45-50 minutes. Turn off the heat and add 1 tsp salt to each pot. Let sit for 30 minutes before straining. Combine beans in a large bowl.
Combine all of the dressing ingredients together and whisk to combine. Set aside.
Bring a pot of water to a rolling boil and add the ears of corn. Cook for 5 minutes and remove. Let cool slightly before cutting the corn off of the cob. Add to the bowl with the beans. Prepare an ice bath an add the green beans to the boiling water that you just blanched the corn in. Cook for 2 minutes before removing from the water and plunging directly into the ice bath to shock them. Cut into thirds and add to the bowl.
Slice the green onions and add to the bowl with the other ingredients. Add the dressing and whisk to combine. It may seem like a lot of dressing but the beans will absorb some of the dressing and marinate. Taste and adjust seasonings if required.