Saturday, August 1, 2009

Recession Canned Bean Salad

Ahhh bean salad, how I despise you... that is until I throw in some dill and pan roasted carrots.

One of my best friends lives her life gluten and dairy free. So after I told her I'd cook for the "Concert Under the Stars" picnic I became a tad stumped on what to make. My main dish was paprika, mint yogurt marinated chicken kabobs. For the side, I needed something with a punch of flavor that would be OK cold. After carousing the food blog network, I came across this salad on 101 Cookbooks. A little hesitant and with not much time on my hands, I gave in to the canned beans. Cringing as I winded the can opener along the rim of my lovely canned white beans, then my even more lovely black beans, my heart almost didn't let me do it.

Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.

Roasted Carrot & Dill Duo Bean Salad
adapted from 101 Cookbooks
3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

I have to admit that I was quite impressed with this bean salad. Consider it my ammo for the next pot luck picnic!


Anonymous said...

Sounds like a tasty recipe. Beans are good at concerts. That's why they're called the musical fruit.

Lisa Engel said...


Anonymous said...

This sounds delicious, how many does it serve?

Lisa Engel said...

hmmm . . . probably serves 4 - 6.