Summer sides can be as simple as this. A bean salad is quick and easy to make yet generous in texture, flavour, and nutrition. Leafy salads have their place however an abundant change such as this is refreshing.
Bean Salad
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1 - 14 ounce can of chickpeas, drained
1 - 14 oz can of kidney beans, drained
1 - 14 oz can of pinto beans, drained
1 - 14 oz can of lima beans, drained
1 - 14 oz can of black beans, drained, optional
1/2 cup green pepper, chopped
1/2 cup red onion, chopped or diced
half can of corn, drained
You may use any combination of beans you like... I used a 540ml (19 fl oz) can of exotic bean mix which included: adzuki beans, urid beans, moong beans, and soya beans plus a can of chickpeas.
Dressing:
1/2 cup oil
1/2 cup red wine vinegar
1/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon za'atar (thyme herb mix) seasoning
In a large serving bowl combine all the drained beans, chopped green pepper, diced red onion, and corn. Toss together. Set aside.
In another bowl whisk together the oil red wine vinegar, white sugar, salt and pepper, and za'atar seasoning until the sugar has dissolved. Spread over the bean and vegetable mixture and gently toss again. Refrigerate for several hours or overnight.
Notes: You may use honey or agave syrup to sweeten. Try adding other vegetables like, red, orange or yellow peppers. Try different oils, vinegars or seasoning.