A Cool Salad for a Hot Summer Day

I love to cook, but extra heat in the kitchen when the thermometer reads almost 90...no thanks.  While the crew played in the pool I determined I felt like something refreshing and cold we could eat out on the grass. Sandwiches are always easy, and I love a good sandwich stuffed full of meat, cheese and veggies; however, not today. I really felt like something with a bit of zing.  Vinegar, something with vinegar...enter the bean salad. 
I had a college roommate who loved three-bean salad.  She would make a huge batch and eat it every day for lunch for at least a week.  I haven't made it in ages and it sounded perfect but with a few modifications. 

 

 

This was the result. I wish I had garden tomatoes. A fresh sun ripened tomato would have lent itself perfectly to the harmony of this salad. Alas, only a few, very small green tomatoes peak from behind the leaves of my plants. Enough longing for a great tomato or two or three.  Here is the salad.  A simple 3-bean, corn, fresh basil, lovely red onion, perfect for a hot summer day, salad.  The crew enjoyed it on the front steps rather than the grass; however, the grass was only a minor part of the plan so I rule my effort a success. 

I found the inspiration for this salad over on theclevercarrot.com.  (The picture below also came from that site and of course looks more beautiful than the one I snapped with my phone.)  If you want to try the original recipe find it under honey balsamic 3 bean salad.  Hope you will enjoy both versions on one of your hot summer days.

 

 

My Honey Balsamic 3-Bean and Corn Salad

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins
 

Serves: 6

 

Honey Balsamic Vinaigrette

• ¼ c. balsamic vinegar
• 2-4 tsp. honey (depending on your taste, I use raw honey)
• 1-2 tsp. Dijon mustard
• ½ c. coconut oil

Salad

• 1 can garbanzo beans, rinsed & drained
• 1 can of black beans, rinsed & drained
• 1 can red kidney beans, rinsed and drained
• 1 can sweet corn, rinsed and drained
• 1/8-1/4 c. pickled banana peppers, chopped
• ¼-1/3 c. thinly sliced red onion
• ¼ c. fresh basil, rough chopped
• salt & pepper

Instructions

1. To make the vinaigrette, add the balsamic vinegar, honey, and Dijon mustard to a bowl (or your food processor or blender). Whisk well to combine. Slowly add the olive oil, and continue whisking until the vinaigrette is emulsified. Taste and season with salt and pepper.
2. For the salad, combine all ingredients except salt and pepper in a large bowl.  
3. Drizzle with vinaigrette and toss well. Season with salt and pepper to taste. Enjoy!