If you’re like anyone these days, your pantry is full o’ beans (and pasta, and rice, and…). Now that you’ve got the beans, what are you going to do with them?
We’ve got at least one tasty solution—this three-bean recipe by our Head Chef Andrew Werblin! With a flavorful smoked tomato vinaigrette and charred scallions for a little kick, you won’t make this one just once.
Ingredients
Bean Salad
1 can Pinto Bean, rinsed and drained
1 can Black Bean, rinsed drained
1 can White Beans, rinsed and drained
Or substitute above beans with 1/3 lb your choice of 3 beans, simmered until tender
1/4 cup Caper
1/2 cup Scallion, charred, sliced
1/2 cup Cucumber, seeded and diced
1/2 cup Smoked Tomato Vinaigrette (recipe follows)
1 tsp Salt
1/2 tsp Pepper
Smoked Tomato Vinaigrette
1 ea Tomato, diced small
1/2 cup Olive Oil
1 clove Garlic, minced
1 ea Shallot, minced
1 tsp Liquid Smoke
1/4 cup Balsamic Vinegar
1/4 cup White Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Honey
1 tsp Worcestershire
1 tsp Smoked Paprika
2 sprigs Parsley, rough chopped
1 tsp Salt
1/2 tsp Pepper
Let’s Get Cooking!
Toss scallions with 1 tbsp olive oil. Heat a saute pan over high heat and saute until browned. Place all ingredients in a bowl together. Whisk to mix and slowly whisk in olive oil. Enjoy!