When I was in elementary school, we had several Canadian Living seasonal cooking magazines, and inevitably the summer ones had bean salads in them. Whenever the teachers had lunch & learn sessions at school, the library would be set up with tons of food with a mandatory gigantic bowl of bean salad. As a kid, I just assumed that they were making bean salads out of the Canadian Living magazines, because that was the logical assumption to make.
I'm all about the logic.
I'd lobby to bring back the bean salad into vogue. It's healthy, filling, fibre rich, and, when done right, colourful. Plus, it makes a quick and easy lunch to bring.
So, now, my go to bean salad recipe is based off a Canadian Living recipe: Red Barn Bean and Corn Salad. It serves 12 and keeps a decent amount of time in the fridge which especially important if you're, like me, not serving 12 people at once.
If you're alone in liking bean salads in your house, be prepared to be eating this for the better part of a week. It makes about 9 cups worth!
But, it's way better than those drenched salads from the supermarket, and you know you love it. So go ahead, grab a gigantic spoon and dig in.
Three Bean Salad with Corn and Red Peppers
(adapted from Canadian Living)
Ingredients
1 14oz can chickpeas, drained and rinsed
1 14oz can black beans, drained and rinsed
1 14oz can red kidney beans, drained and rinsed
½ cup finely chopped sweet onion
1 cup frozen corn, thawed
½ cup celery, chopped
1 red pepper, chopped
1 tbsp dried basil (you can use ¼ cup fresh, if you anticipate no leftovers)
¼ cup chopped fresh parsley
½ cup apple cider vinegar
3 tbsp olive oil
1 clove garlic, minced
1 tbsp Dijon mustard
1 tsp kosher salt
½ tsp freshly ground black pepper
Directions
1. Mix together first 9 ingredients, chickpeas through parsley in a large bowl. Toss well. In a measuring up, whisk together remaining ingredients. Pour over bean mixture, toss well and refrigerate for at least 1 hour to let flavours meld together.
How easy was that?
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