Five Ingredient Bean Salad with Sun-Dried Tomato Dressing
This recipe came to be because of a really great salad I had at one of the hole-in-the-wall shops in the student union building at school. Food allergies mean that once I find a shop that serves something I can eat, the food is not terrible and not terribly expensive, I will be a loyal repeat customer (food allergies and takeout mean I have high standards on kitchen cleanliness and ingredients, and low standards on taste, presentation, speed of service, etc.). I'm also always in the market for new combinations of vegetables and beans or legumes and am super duper pleased with the flavours and textures that come together here.
For the bean salad, you'll need:
- 15 oz can kidney beans, washed and drained
- 15 oz can chick peas, washed and drained
- 1 stalk fresh corn, removed from the cob
- 3 stalks kale, chopped
- 1 carrot, peeled
1. You guys, it's a salad. Once you've prepped everything, you put in all in a bowl and mix it together.
For the sun-dried tomato dressing, I modified this recipe from Canadian Living. You'll need:
- 1/4 cup sun-dried tomatoes in oil, diced
- 3 tbsp balsamic vinegar
- 1/2 cup water
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp dried basil
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
1. Drain and dice the sun-dried tomatoes and place in a medium bowl.
2. Add 1/2 cup water, vinegar, garlic, oregano, basil, sugar, pepper and salt to the sun-dried tomatoes. Whisk to combine.
3. Whisking continuously, add the olive oil in a steady stream, and continue to whisk until all the ingredients are well combined.
4. Transfer the dressing to a jar or container. It will keep in the fridge for up to a week.
And finally, you put the two of them together. I recommend putting the dressing in some kind of storage container first and then pouring it on the salad. If you're serving the entire salad at once, this will pretty close to how much dressing you'll need. But if you're having the salad over a couple days I would dress each portion as you make it.
This salad is so, so flavourful, and has some beautiful textures and colours. I like the salty, acidic flavours of the dressing in combination with the sweet corn and bitter kale. I've eaten this on it's own for a meal and it's great, as well as a great side dish to change it up from the usual garden or caesar salad. Also, it's easy. The taste payoff to time spent ratio really works in your favour.
Have you created an delicious salad combinations lately? I'd love to hear about them!