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Posted: July 4, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
Cooked dried beans have better texture and more flavor than beans from a can. Also, dried beans are the tastiest beans, and learning how to cook them is a big benefit to your meals. I like to serve this salad warm, but it's equally delicious if you make it ahead. You can add different vegetables and herbs as well, so get creative and you'll have an amazing salad or side dish!
Active Time
20 minutes
Total Time
45 minutes
Serves
4-6

Ingredients:

  • 1 c. dried small red beans, soaked overnight
  • 1 cucumber, diced
  • 4-5 small tomatoes, cubed
  • 2-3 scallions, chopped
  • 1 avocado, cubed
  • 1 1/2 c. fresh corn
  • 3-4 tbsp. olive oil
  • lemon juice from 1/2 lemon
  • 1/4 tsp. paprika
  • 3-4 tbsp. fresh herbs, finely chopped (cilantro, parsley, dill)
  • salt and freshly ground pepper

Directions:

  1. 1. Drain the soaked beans and place in a clean pot with fresh water to cover. Bring slowly to a simmer and cook until the beans are tender, about 20 - 25 minutes.
  2. 2. Drain the beans and while still warm, combine in a large bowl with the remaining ingredients.
  3. 3. Season with salt and pepper and serve at room temperature.

Author's Notes:

Dried beans benefit from overnight (6-8 hours) soaking in water, to cut down on cooking time. The volume of beans will increase 2-3 times, so make sure you cover them with plenty of water, at least 3 cups of water for every 1 cup of beans.

Images:

Red Bean Salad
Red Bean Salad
Red Bean Salad
Red Bean Salad
Red Bean Salad
Red Bean Salad

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Red Bean Salad

Source: Cooking Melangery

  • Prep
    20 minutes
  • Total Time
    45 minutes
  • Serves
    4-6

Description

"Cooked dried beans have better texture and more flavor than beans from a can. Also, dried beans are the tastiest beans, and learning how to cook them is a big benefit to your meals. I like to serve this salad warm, but it's equally delicious if you make it ahead. You can add different vegetables and herbs as well, so get creative and you'll have an amazing salad or side dish!"

Ingredients

  • 1 c. dried small red beans, soaked overnight
  • 1 cucumber, diced
  • 4-5 small tomatoes, cubed
  • 2-3 scallions, chopped
  • 1 avocado, cubed
  • 1 1/2 c. fresh corn
  • 3-4 tbsp. olive oil
  • lemon juice from 1/2 lemon
  • 1/4 tsp. paprika
  • 3-4 tbsp. fresh herbs, finely chopped (cilantro, parsley, dill)
  • salt and freshly ground pepper

Directions

  1. 1. Drain the soaked beans and place in a clean pot with fresh water to cover. Bring slowly to a simmer and cook until the beans are tender, about 20 - 25 minutes.
  2. 2. Drain the beans and while still warm, combine in a large bowl with the remaining ingredients.
  3. 3. Season with salt and pepper and serve at room temperature.

Author's Notes

Dried beans benefit from overnight (6-8 hours) soaking in water, to cut down on cooking time. The volume of beans will increase 2-3 times, so make sure you cover them with plenty of water, at least 3 cups of water for every 1 cup of beans.

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