When I told my mom I embarked on the journey of creating a food blog, she insisted that I include my Kindergarten teacher's veggie salad recipe from 2003. This family staple is my mom's go-to salad for barbecues and pot-lucks alike, but if you ask me... it's due for a major upgrade! Below I'll outline Amanda's original recipe and then take you through my updated version. Make both and see which you prefer! Original: While the original recipe calls for 1 rinsed can of white corn, peas, black beans, and garbanzo beans. Combine in a large bowl with 1 small jar of pimientos, 1 chopped red onion, 1/2 bunch of chopped cilantro, 1 teaspoon of sugar, a splash of olive oil, and 1/2 bottle of seasoned rice vinegar. Salt and pepper to taste. Chill for at least one hour, stirring every thirty minutes or so. Enjoy!
My Version: My biggest goal in updating this family favorite is to just freshening up dish with the addition of fresh corn, tomatoes, herbs, and home cooked beans. Home cooked beans may feel like quite the undertaking for a salad, but if you make a big batch to use and I promise you'll thank yourself all week long!
Ingredients:
- 1 1/4 cups (cooked) garbanzo beans
- 1 1/4 cups (cooked) black beans
- 1 1/4 cup frozen peas, defrosted (or briefly blanched from fresh if you see them!)
- 2 ears of corn
- 1 punnet of cherry tomatoes, quartered
- 1 onion, small dice
- 1/2 bunch of cilantro, finely chopped
- 1 bunch of mint, finely chopped
- 1 bunch of green onions, finely sliced
- 1 small jar of pimientos
Dressing:
- 2: 1 ratio of seasoned rice vinegar to olive oil
- Salt & sugar to taste
Method:
For the beans: Soak beans for at least 6 hours in unsalted water (overnight if you're feeling like receiving a few extra cosmic points from me). Add beans and soaking liquid into a medium pot, topping up with additional water as needed. Add a small palmful of peppercorns, a generous pinch of chili flakes, 4 crushed garlic cloves, 1 bay leaf, a drizzle of olive oil, and salt (think a well salted pasta water) to the pot. Bring to a boil then reduce to a simmer, stirring ever 30 minutes of so. The time needed to cook depends on the bean and how long them soaked for - begin testing the beans every 15 minutes or so around the 30 minute mark. Adjust for salt as needed. You're looking for your bean to be delightfully creamy in the center, while still maintaining a bite on the outside. Store in poaching liquid in an air tight container.
For the corn: While the beans cook, heat a cast iron skillet on medium high heat. Lightly oil your husked corn and place in the pan. Turn occasionally, allowing the kernels to lightly char. If you have the luxury, you can do this on the grill for better results. Remove from pan once well charred. Let cool then cut kernels off the cob. Reserve in bowl.
Dressing: I encourage you to dress the salad to your own taste! Dressing is a wonderful medium to experiment with your palate. In a separate bowl Start with a 2:1 ration of rice vinegar to olive oil (maybe 1/2 cup of vinegar to 1/4 cup olive oil). Add a teaspoon of sugar and a generous pinch of salt. Keep adjusting with the four components until you hit your perfect dressing!
Congrats! You've made it past the hard parts. Now all you're going to do is mix it all in all in a large bowl, chill, and brag about the delicious salad you just made!
Comments