Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, August 16, 2015

Two-Bean Salad with Honey-Orange Vinaigrette

Picnics, cookouts, tailgates, or a dinner side—here’s a light but filling, flavorful, and, yes, pretty darn healthful bean salad that’s as portable as it is delicious. Did I mention easy? Make the vinaigrette, pour it over the other ingredients, and let time do the rest.

Tip: There’s a considerable amount of vinaigrette here, fresh orange juice sweetened with honey and evened out with a little white balsamic vinegar and olive oil. Stir the bean salad several times to keep everything coated and encourage guests to spoon some of the juicy dressing into the bowl with their salads.

Serves 6

  • 1/2 cup fresh orange (from 2 juicy naval oranges)
  • 2 tbsp honey
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 15-oz can organic black beans, rinsed and drained
  • 1 15-oz can organic dark red kidney beans, rinsed and drained
  • 1/2 cup chopped, peeled carrot
  • 1/2 cup chopped green bell pepper
  • 1/3 cup thinly sliced red onion
  • 2 tbsp coarsely chopped dill weed
  • 2 tbsp chopped chives
Drained and Rinsed Beans
Other Salad Ingredients
  1. Combine the orange juice, honey, and vinegar in a small bowl, stirring until the honey dissolves. Gradually whisk in the oil and season with salt and pepper.
  2. Place the black beans, red kidney beans, and remaining ingredients in a large bowl.
  3. Pour the vinaigrette over the salad and stir well to combine. Cover and refrigerate 2-3 hours. Let stand at room temperature 1 hour before serving. (Stir the salad several times throughout.)
Honey-Orange Vinaigrette 
Ready for Dressing 
After 2 Hours
Just before serving, re-stir and check for seasoning.

Two-Bean Salad with Honey-Orange Vinaigrette

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