I have to share- just because it's THAT good.
Have you ever eaten something and years later you still remember it and your mouth starts to water?
This bean salad is that sort of recipe.
Quick back story- my Mum is the best cook and baker ever. (I know, I know, everyone says that about their Mum.) She has the talent to make amazing detailed meals that stay in your memory for ages to come. Her Ceasar salad tops any restaurant hands down.
It's not like old school recipes like casseroles and such, she pulls off some amazing meals. One day when I was visiting she was hosting her dinner party group. They were doing a cuisines of the world party- with the host house picking the menu and the country. My Mum picked England (no brainer, that is where my Mum is from) and some really great ornate dishes. The drinks had to come from England, the starter, salad, main course, side dishes and dessert- all authentic.
Needless to say it was AMAZING. Apparently they did some great countries and it was a blast. (they used to do it once a month and the host house would give you the recipe in advance so you could perfect it.)
Each Christmas she'd spend days and day doing nothing but baking little ornate cookies, pies, cakes and tarts. Mmmm
But I digress. I begged my Mum to send me her bean salad recipe because I tried one from allrecipes.com and it was pretty horrible (comparatively). I made it up tonight and can't wait to gobble it down tomorrow.
Then I figured: Why not share? It's so easy and SO very delicious.
Not to mention pretty!
(I used a sweet red onion, red pepper- and I'm not sold on the black bean idea, it's good without.)
Now I'm off to go try out an Irish Stew recipe that uses Guinness! If It works out alright- I'll share it as well.
Mum’s Bean Salad
A 14 oz can each of (rinsed and drained): green beans, yellow wax beans, lima beans, red kidney beans and garbanzo’s (chick peas) You can sub with black beans or any other kind of canned beans. The list is the basic recipe.
Chop finely a sweet white onion or red… your choice
Chop finely a yellow or red sweet bell pepper.
( green peppers are too strong tasting)
You can add a cup of frozen corn if you like ( nice if you are making a large batch for a dinner or potluck)
Chop finely and add *lots* of cilantro and fresh parsley
In a separate bowl mix: 1 cup of sugar, one cup of veg oil and one cup of white vinegar ( if the salad is large you can increase these amount in equal proportions so ¾’s of the beans are swimming in the marinade…. Increase dry seasoning too)
Stir till sugar is dissolved. Then add : 1 tsp of dry basil, 1 tsp dry tarragon, dry garlic (no salt kind) to taste but at least ½ tsp, fresh ground black pepper.
Pour over bean/ veg mix and gently turn over with spoon. Over mixing can break up the beans. Pour into a large storage container and refrigerate over night. Always better the next day after making. Keeps well in the fridge for a week. High fibre and since you drain the marinade off when serving, not too bad calorie wise either.
Simply the best bean salad I have ever found!
Love, Mum
PS If you don’t have fresh cilantro or dry tarragon, then leave it till you do as these two herbs are what makes it flavour wise.
This bean salad is that sort of recipe.
Quick back story- my Mum is the best cook and baker ever. (I know, I know, everyone says that about their Mum.) She has the talent to make amazing detailed meals that stay in your memory for ages to come. Her Ceasar salad tops any restaurant hands down.
It's not like old school recipes like casseroles and such, she pulls off some amazing meals. One day when I was visiting she was hosting her dinner party group. They were doing a cuisines of the world party- with the host house picking the menu and the country. My Mum picked England (no brainer, that is where my Mum is from) and some really great ornate dishes. The drinks had to come from England, the starter, salad, main course, side dishes and dessert- all authentic.
Needless to say it was AMAZING. Apparently they did some great countries and it was a blast. (they used to do it once a month and the host house would give you the recipe in advance so you could perfect it.)
Each Christmas she'd spend days and day doing nothing but baking little ornate cookies, pies, cakes and tarts. Mmmm
But I digress. I begged my Mum to send me her bean salad recipe because I tried one from allrecipes.com and it was pretty horrible (comparatively). I made it up tonight and can't wait to gobble it down tomorrow.
Then I figured: Why not share? It's so easy and SO very delicious.
Not to mention pretty!
(I used a sweet red onion, red pepper- and I'm not sold on the black bean idea, it's good without.)
Now I'm off to go try out an Irish Stew recipe that uses Guinness! If It works out alright- I'll share it as well.
Mum’s Bean Salad
A 14 oz can each of (rinsed and drained): green beans, yellow wax beans, lima beans, red kidney beans and garbanzo’s (chick peas) You can sub with black beans or any other kind of canned beans. The list is the basic recipe.
Chop finely a sweet white onion or red… your choice
Chop finely a yellow or red sweet bell pepper.
( green peppers are too strong tasting)
You can add a cup of frozen corn if you like ( nice if you are making a large batch for a dinner or potluck)
Chop finely and add *lots* of cilantro and fresh parsley
In a separate bowl mix: 1 cup of sugar, one cup of veg oil and one cup of white vinegar ( if the salad is large you can increase these amount in equal proportions so ¾’s of the beans are swimming in the marinade…. Increase dry seasoning too)
Stir till sugar is dissolved. Then add : 1 tsp of dry basil, 1 tsp dry tarragon, dry garlic (no salt kind) to taste but at least ½ tsp, fresh ground black pepper.
Pour over bean/ veg mix and gently turn over with spoon. Over mixing can break up the beans. Pour into a large storage container and refrigerate over night. Always better the next day after making. Keeps well in the fridge for a week. High fibre and since you drain the marinade off when serving, not too bad calorie wise either.
Simply the best bean salad I have ever found!
Love, Mum
PS If you don’t have fresh cilantro or dry tarragon, then leave it till you do as these two herbs are what makes it flavour wise.