Cold salads are a nice break from the stove in the summer -correction- anytime, and can be as filling as a full-course meal, if topped with items of substance and protein. This green and bean salad is wonderful for either lunch or dinner. I concocted this sweet salad treat when I had a hunkering for bean salad. It is light yet complete, and requires little preparation. You could lay a few grilled chicken or steak strips across it if you are serving it as a dinner, especially if you are hosting company, in which case, I would set it up as a salad bar.
Three beans are used in this one, although I have done some with up to seven beans. For this salad, I strained then mixed together:
- 1 can black beans
- 1 can pink beans
- 1 can wax beans
- 1 can petite diced tomatoes
- 1 can sweet kernel corn
Then I stirred in to the bean mixture:
(approximations since I do not typically measure)
1 - 2 Tsp sugar
2 Tsp olive oil
2 - 3Tbsp cider vinegar
1 Tsp garlic powder
2 Tsp oregano and basil blend
Few dashes of salt and pepper to taste
A hearty squeeze of lemon juice (about 1 Tbsp or so)
Ladle the mixture over fanned romaine greens because presentation is everything, right?
Drop a few grape tomatoes on top.
Rip off a piece of French bread and slip it onto the side of the plate.
Run a knife through every couple of inches across lettuce leaves if you prefer to eat it chopped then lightly toss with your fork.
The sauce that develops is sweet and aromatic, so be sure to drizzle it on as the dressing.
A fine plate of goodness.