Tin Can Side Dish
Three bean salad sounded too upscale for redneck vegetarian faire, but honestly several of us can't eat beans so it ends up being more of whatever we have on hand that most of us are tolerating well at the moment salad. And if the vinaigrette is lovely, it is always a hit.
Ingredients
- 1 Can Green Beans
- 1 Can Butter Beans (Can sub kidney beans, garbanzo beans or black beans (rinsed))
- 1 Can Sliced Beets (Don't like beets? Add another can of beans!)
- 1 Can Artichoke Hearts
- 1 Can Hearts of Palm (sliced)
- 1 Can chopped water chestnuts
- 1 cup Sliced Red Onion
- 2 tablespoons Capers
- 1 Can sliced black olives
- 1 cup Olive Oil (light tasting)
- .25 cups Apple Cider Vinegar
- 3 tablespoons Fresh chopped Basil (6 or 7 leaves) (If you don't have any add a tsp of dried basil or dill)
- 1 Clove garlic
- .25 teaspoons Mustard
- Salt and Pepper to taste
- Pinch of sugar
Optional
Basil Vinegrette (or Italian Dressing of your choice)
Instructions
Gather the cans you've selected and drain and chop as needed if you have large pieces i.e. Artichokes or Beets. If you are using black beans, rinse and drain them or the salad will all turn a murky black. Traditionally this is a three bean salad, so keep it simple and while you CAN add everything and the kitchen sink, you shouldn't feel compelled to use everything in your pantry.
Add the ingredients for your dressing in a blender or whisk by hand. - Pour dressing over your beans and other veggies, for best results let marinate in fridge for at least an hour.