Spectacular Marinated 3 Bean Salad Recipe
Beans are versatile and filling in their nature and also abundant. I wanted a cupboard friendly dish with a memorable flavor profile, and I arrived at this salad, great for vegetarians! This recipe is super for using up some of your fresh herbs and tomatoes from the garden. I personally like beans, but I wouldn't slaughter virgins and lambs for them if you know what I mean! This triage of fiber rich gems however, really got me rooting for Team Legume and now I am a loquacious cheerleader! This recipe is one of a two part dish I came up with using pork. Stay tuned for part 2 . Both dishes stand alone and may be paired with limitless other items, but they sure do taste great together in a marriage I call Posh Pork and Beans.*
Recipe:
- 1 15 oz. can light red kidney beans, drained and rinsed
- 1 15 oz. can vegetarian beans, drained and rinsed
- 1 15 oz. can pinto beans, drained and rinsed
- 2 tbsp. olive oil
- 2 tbsp. seasoned rice vinegar
- 1 tbsp. less sodium soy sauce
- 6 fresh basil leaves, rough chopped or torn
- Several sprigs fresh thyme, leaves only
- 1 sprig fresh rosemary, rough chopped
- 1 small yellow tomato, diced
SPST
Combine vinegar, soy and herbs in a large bowl. Add beans and stir to coat. Fold in tomato and SPST. Let sit at room temperature for at least 20 minutes. Serve at room temperature. Makes about 6 cups.
*Feel free to swap in your favorite beans.