This may be the only time you hear of me (admitting to) using canned beans (eeek!). Hey, it’s been uncomfortably hot and disgustingly humid. I still stand by my claim that fresh beans are always better, especially when properly cooked, but there’s just no way I was steaming up my kitchen with hours of boiling four different pots of beans.
I adapted this recipe from Barbara Hansen’s Ensalada Guanajuato to include fresh blanched green beans rather than canned ones. I opted for her recommendation of utilizing four variations of canned beans because, like I said, it’s hot and we’re sans air conditioner. I also switched up the dressing to include greenmarket fresh garlic and fresh oregano rather than powders (which I’m sure will work just fine if that’s all you have) and omitted the mayo.
This salad is incredibly flavorful, filling and can stand up to a long drive- it’s the perfect thing to bring to that family potluck or labor day picnic! If possible, make it a few hours in advance so it has time to marinate. This recipe makes about 20 half cup servings.
*2 c. drained canned beans is approximately one 15.5 oz. can
2 c. Butter or Wax Beans
2 c. Black Beans
2 c. Garbanzo Beans
2 c. Red Cargamanto Beans (Pinto or Pink are fine, but in my opinion, don’t add to the variety of the salad)
1/2 lb. or 2 cups fresh Green Beans
1 medium Green Bell Pepper (about 2 c. diced)
1 large Red Onion (about 1 1/2 c. diced)
2 large Heirloom or 4 small Roma Tomatoes
4 Tbs. Apple Cider Vinegar
4 Tbs. Olive Oil
2 Tbs. Fresh Chopped Mexican or Greek Oregano
3 cloves of finely diced Garlic
1/2 tsp. salt
dash of pepper
If you’re boilin’ your own beans cook until tender but firm (achieve this by cooking slow and low). If you’re using canned beans drain juice and delicately rinse beans in a fine mesh strainer under cold running water. Shake off all excess water and set aside in a large bowl.
Wash and trim the green beans. Blanch in boiling water for 1 minute, carefully remove from heat, drain, then quickly place beans in a bowl filled with ice water. When cool, pat the beans dry and cut each bean in half to approximately 1 inch long.
Wash and dice the green bell pepper. Wash and dice 1 large red onion. Gently combine the 4 varieties of beans, green beans, bell pepper and onion in a bowl. Remember this salad should be tossed not stirred as to keep the beans intact.
Make dressing by combining the vinegar, oil, garlic, oregano, salt and pepper. Dress salad. If you have time, refrigerate over night. Add the chopped tomatoes just before loading up the car or serving the dish.