Tuesday, August 10, 2010

One of my Favorite Summer Salads

I love this salad.
I make the whole, huge batch, and it is gone before you know it. Usually my doing.
I hope you enjoy it as much as I do!

Favorite Picnic Bean Salad:

4 cans of beans {I use Garbanzo, Black, Red Kidney, and a white bean like Cannelloni}, rinsed
2 tomatoes, diced
2 poblano peppers {can also use Anaheim}, diced and seeds removed
1.5 cups cooked fresh or frozen corn, cold
1-2 avocados, diced
4 scallions, diced
1/2 c. fresh parsley {optional}
1/2 c. golden raisens {or other sweet, dried fruit like cherries, apricot, cranberry, etc.}
1/4 c. chopped walnuts {can also use sunflower seeds}

Whisk the dressing ingredients, and add to the salad:
1/4 c. white wine vinegar
1 T sugar
3 lg. cloves garlic, diced
1 t grey poupon mustard
1/4 t salt
1/4 c. corn oil {I often replace this with canola oil; the corn oil is delicious, though}
1/4 c. olive oil

Chill. {Best after a day of chilling}

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