You can use any mix of canned and fresh or frozen beans in this recipe adapted from Greta Podleski’s Every Salad Ever. Although the recipe calls for red kidney beans, chickpeas and green beans, I used black beans and cooked fresh yellow beans and it was delicious. Just mix the beans with diced celery, green peppers, onion and parsley and combine with a tangy vinaigrette. Refrigerate at least 4 hours before serving or make a day ahead. Cook’s note: I omitted the celery.
Avoiding Additives and Preservatives
Look for canned beans with no added preservatives, such as Blue Menu. For the dressing I used Allen’s apple cider vinegar and President’s Choice Old-Fashioned Dijon mustard. Make sure the dried spices don’t contain colour or anti-caking agents.
Bean salad
Ingredients:
Salad
1 can (19 oz/450 ml) no-salt-added red kidney beans, drained and rinsed
1 can (19 oz/450 ml) no-salt-added chickpeas, drained and rinsed
1 ½ cups (375 ml) fresh or frozen green beans, cooked
1 cup (250 ml) diced celery
¾ cup (187.5 ml) diced green bell peppers
2/3 cup (165 ml) diced sweet onions
1/3 cup (82.5 ml) chopped fresh parsley
Dressing
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) celery seed
¼ tsp (1.25 ml) each sea salt and freshly ground black pepper
Preparation:
Combine all salad ingredients in a large bowl and mix well. Set aside
Whisk together all dressing ingredients in a small bowl or measuring cup until sugar is dissolved. Pour dressing over salad and mix until all ingredients are coated with dressing.
This salad tastes better when refrigerated for at least 4 hours before serving. Making it a day ahead is even better. Makes 8 cups (2 L) salad.
From Every Salad Ever
This summer I’ve been making many of the recipes in Canadian cook and author Greta Podleski’s new cookbook Every Salad Ever. It’s a great cookbook, containing recipes for salads made with grains, greens, pasta and beans. It also includes recipes for all the classics. This grilled vegetable pasta salad is simple and tasty. Make the dressing and cook the pasta. Grill peppers, zucchini, onions and mushrooms and then toss with the dressing and pasta. Add basil and feta, toss again and serve. Cook’s note: I omitted the mushrooms. Instead of using grill baskets, I cut the vegetables into larger pieces and cooked them directly on the grill, then cut them into bite-sized pieces after they were cooked. I threaded the onion wedges onto a skewer to cook them; otherwise they tend to fall through the grill grates.
Avoiding Additives and Preservatives
I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites, freshly squeezed lemon juice, pure maple syrup, President’s Choice Old-Fashioned Dijon mustard and Tre Stella feta cheese.
Grill the vegetables
Grilled vegetable pasta salad
Ingredients:
Dressing
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) minced garlic
¼ tsp (1.25 ml) sea salt
1/8 tsp (0.6 ml) freshly ground black pepper
Salad
1 medium red bell pepper, cut into 1-inch (2.54-cm) pieces
1 medium yellow pepper, cut into 1-inch (2.54-cm) pieces
1 medium yellow zucchini, cut into ½-inch- (1.25-cm) thick rounds
1 medium green zucchini, cut into ½-inch- (1.25-cm) thick rounds
1 medium red onion, cut into 6 wedges
8 oz (227 g) whole cremini mushrooms, coarsely chopped
13 oz (375 g) uncooked bow-tie pasta
1/3 cup (82.5 ml) chopped fresh basil
1 cup (250 ml) crumbled feta cheese
Preparation:
Dressing
Whisk together all the dressing ingredients in a small bowl or measuring cup. Cover and refrigerate until ready to use.
Salad
Preheat the grill to high and spray two grill baskets with oil (or brush oil onto the baskets). Add chopped vegetables and mix well. Place baskets on grill, reduce heat to medium and close lid. Cook vegetables for about 20 minutes, turning occasionally.
Meanwhile, cook the pasta according to package directions. Drain and keep warm.
Add grilled vegetables and cooked pasta to a large bowl and mix well. Recombine the dressing and add to the salad, along with the basil and feta. Mix again and top with more black pepper, if desired. Serve immediately. Makes about 10 cups of salad.
From Every Salad Ever
