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Red Bean Salad

September 19, 2018 by Carine Clary Leave a Comment

Red Bean SaladIt’s still hot, you don’t want to cook, you probably don’t even want to read – especially not about cooking so we’ll make it short here. In three words: Red Bean Salad.

Three bean salad was all the rage back in the fifties. It powered through the decades and even now shows up at pot lucks and church suppers. And why? Because it’s good and easy. Open cans, throw in some seasonings and oil and you’re good to go. And it also keeps in the fridge for more healthy than Doritos late nite snacking.

This is the Louisiana One Bean Salad version using Louisiana’s favorite bean. I specify cans here but you can cook your own beans and the best way to do that in hot weather is to pre-soak them and then do a quick boil or even quicker prep in a pressure cooker. And don’t forget to add a tablespoon of oil to the water as it will keep the foam created by the beans to a minimum. If you go the canned route you’ll probably use Bush’s or Blue Runner. If so, drain them because you’ll be making the dressing and you don’t want it to be diluted or cloudy.

Red Bean SaladAs you can see from the photo above I went the dried bean route and even used Rancho Gordo’s red bean for a change. It’s a smaller less creamy version of the classic Camellia Red Bean (as featured below). They’re both good so try them both!

Red Bean SaladFor the seasonings I like to keep it simple but the thyme is a classic Louisiana herb and adding it fresh really puts the flavor over the top. The dressing has lemon juice instead of vinegar but if lemons are in short supply use whatcha got! If it’s white vinegar go for it.

C’est fini! Et la salade est servi.

Red Bean Salad
 
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Author: Carine Clary
Cuisine: Creole
Ingredients
  • For the salad:
  • 3 15 oz. cans of red beans*
  • 1 tsp. celery salt**
  • 1 shallot, finely minced
  • ¼ cup celery, diced
  • ¼ cup bell pepper (any color), diced
  • 1 tablespoon thyme leaves (or one tsp. dried thyme)
  • ½ cup parsley, finely chopped
  • ½ cup chives (or green onions), sliced thinly
  • For the dressing:
  • ⅓ cup oil (olive oil if possible)
  • ¼ cup lemon juice, scant
Instructions
  1. Mix all dry ingredients making sure that the thyme leaves are stripped from the branch before mixing.
  2. Whisk together the oil and lemon juice (or white vinegar) and season to taste with salt and pepper.
  3. If possible it's nice to make a couple of hours before serving to let the flavors marry.
Notes
* Or equivalent amount of dried red kidney beans cooked according to package instructions.
**I usually use Cambridgeshire Seasoning from Savory Spice.
3.4.3177

 

Filed Under: Salads, Southern, Vegetables Tagged With: red bean salad, red beans

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About Me

Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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