I served this at the mate’s 40th birthday party and, since then, several people have asked me for the recipe. I am embarrassed to post it, because it is so basic and I kind of “cheated” in terms of the “dressing.” But here goes. You can multiple the ingredients here as much as you want; it scales up beautifully. You can also substitute bean types. Perfect for when you have vegan guests; great for picnics.
Ingredients:
- 1 can of red kidney beans
- 1 can of white beans (white kidney, great northern, whatever)
- 1 jar of Horrock’s own pickled green beans
- kosher salt
Directions:
- Open the two cans of beans. Pour the beans into a colander and rinse the beans very well in lukewarm water, turning them gently with your fingers.
- Drain those beans well, and pat them dry with a dish towel.
- Pour those beans into a bowl.
- Add to the bowl the whole jar of pickled green beans, including all the liquid (which is a nice white vinegar with some basic spices in it). NOTE: If the green beans are very long, you just need to slice them in half or in thirds so they are manageable for eating.
- Add salt to taste.
Yes, that’s it. It’s basically “open some jars and cans and throw them into a bowl.”
This keeps for about a week in the frig, and it makes a healthy, delicious lunch. I have it for lunch with sliced fresh fruit and salty corn chips.
Note: This shows the date this page was recreated at my new website, not the original publication date.