Thursday, September 12, 2019

Many Bean Salad W/Grilled Corn

Many Bean Salad W/Grilled Corn conjures up a big bowl of glistening jewel-like beautiful plump beans from all parts of the globe! There are an amazing number of super nutritious beautiful and colorful beans in the world; red kidney beans, nutty garbanzos, white dry or fresh green lima beans, great northern beans, lentils, cannelini beans, edamame, black beans…the list goes on. Use your favorite beans; include at least 2 or 3 kinds for a visual as well as gustatory treat. Have fun getting acquainted with a new bean or two!


Frozen corn kernels maybe used instead of fresh; pan toast until slightly caramelized and a few brown spots appear. Cool before adding to the salad.

Since there are many beans in this recipe, cook a cup or pound of each type of dried bean ahead of time and save extras in ziptop bags in the freezer for future salads, Chili, soups, stews, or other dishes.

Alternatively, canned beans may make it easier rather than cooking a fresh batch of each bean. If using canned, drain, rinse, and drain again thoroughly. There is probably about 1 1/2 cups of beans in each can; use the whole amount to prepare a big batch of salad.or save the rest for Chili, many bean stew or soup.

Make a little or a lot; it is very easy to make bean salad for a crowd - if using more beans in the salad, increase or adjust the rest of the ingredients especially the spices and herbs to match the new proportions. 

4-6 servings


3-4 cups Total Assorted cooked Beans: Kidney, Black, Pinto, Garbanzo, White, Black-eyed, etc
1/2 cup frozen green Lima beans, cooked
1 ear of Corn, roasted and cooled
1/2 cup EACH fresh Green & Wax Beans, cut in 1 inch pieces, cooked until tender
1/4 - 1/2 cup finely chopped red onion
1 Jalapeño/Serrano Chile, cored and minced (optional)
1 cup Roma Tomatoes, chopped
2-4 Tbsp fresh Parsley and/or Cilantro, finely chopped
2 Tsp fresh Thyme leaves, chopped

2-3 Tbsp Apple Cider Vinegar Or Red Wine Vinegar
1/2 - 1 small Date (optional)
1 clove fresh Garlic, peeled and trimmed
1-2 tsp Dijon mustard
1 tiny pinch Cayenne
Salt to taste 
Freshly ground Black Pepper to taste


Prepare the beans; cook the chosen beans until soft but not mushy. Let cool. Or see notes on using canned beans.

Grill or roast the corn on the cob; let cool. Steam the beans until crisp-tender; quickly plunge in iced water to stop cooking; drain thoroughly and add to a large bowl. Cut the kernels from the corn cob and add to the beans; discard the cob or save for making Vegetable Broth. 

Whirl together all the dressing ingredients using a blender; taste and adjust any of the ingredients until just right.

Combine the rest of  the salad ingredients with the corn and beans in the bowl.

Pour enough of  the dressing to moisten the salad well. Add more dressing as needed, salt, and freshly ground black pepper to taste. 

Cover and refrigerate for about an hour or two for the flavors to meld. Many Bean Salad maybe prepared ahead; it will keep quite well for a week in the refrigerator.

Serve garnished with more fresh herbs sprigs.


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