You’d think it would be hot in the middle of July in New York which would mean I would be making a lot of minimally-cooked salads to avoid heating up my kitchen and racking up a big tab with ConEdison. But with highs around 80 degrees and cool nights, I could be baking a turkey every day and I still wouldn’t have to turn on my air conditioner. Not that I’m complaining. I hate the heat and it’s been gorgeous around here. Still, ’tis the season for some bean salads so I’m going for it.
This is basically a perfect dish. It’s healthy—you could pretty much gorge yourself on it and never get fat. It is minimally processed—despite the fact that I use canned beans (read the label on any of them. There should be a maximum of four ingredients if you count water and they include a preservative). It’s vegan— no one can quarrel with the ethics of eating it. It’s easy—opening cans and chopping four ingredients will take you less time than a trip to McDonald’s. It’s cheap— even in Manhattan this costs around $12 and makes more than two people can eat in three sittings. It’s colorful— not that it really matters to everyone but it’s boring to only eat brown food.
Okay, I’m selling this too hard. But this is barely a recipe. Recipes on food sites are so much cooler if they contain instructions like “temper the eggs” or “de-glaze the pan with white wine” and a great recipe should contain at least one ingredient you can’t find at Walmart. But I’m guessing even Walmart sells cilantro so I have to push it a little, right?
Ingredients:
1 can black eyed peas
1 can chickpeas/garbonzo beans
1 can red kidney beans
3 cloves garlic, minced
1 small bunch of cilantro, chopped
10-15 oz. corn, frozen (thawed) or canned (frozen is better)
2 green onions, chopped
1 red bell pepper, diced
2 Tbs olive oil
1-2 Tbs balsamic vinegar
1/2 tsp. sugar
1/4 tsp. salt (or to taste)
Mix all ingredients in bowl. Dump into more attractive bowl. Serve.