Mom’s 4 Bean Salad

Mom’s 4 Bean Salad

I was suffering from writing withdrawals all last week as I vacationed in Daytona, Florida.  I kept reaching for my laptop, hoping to write just a little, only to be distracted by my travel companions every time.   I eventually gave up and decided that I needed to “live in the moment”  and genuinely construct some memories that will carry those friendships through.  Poo and I had a fantastic time with our friends, but now we are back and I must get back to business and this post……..

My Mom used to make this bean salad regularly.  Not every week but, probably, every other week.  She called it “3 Bean Salad.” After making it for years with just the kidney, green, and wax beans, and upon learning of the nutritional value, she added garbanzo beans to the salad. However, she continued to call it “3 Bean Salad.”

Mom is no longer with us and, now I’m in control of the recipe and I want to call it “4 Bean Salad.”

This is another dish my Mom made that I really didn’t like so much. It seems as I have gotten older, my palate has changed and I am more open to expanding my culinary experiences.  I ate octopus last summer at the Art Institute of Chicago for heaven’s sake and it was superb!

Anyhoo, I do love this bean salad now.

Even though I had watched her make this recipe, ohhhhh, about a thousand times over the years, I still had to ask Mom for the recipe. When I did, she was already in her eighties and starting to forget some things and showing the  beginning signs of dementia.  I remember her saying, “Oh, it’s so easy ….. 1 can of each bean, 1 onion and equal parts of vinegar, sugar and oil.”

I made it the way she told me but something was erroneous.

So began the “tweaking” process………….

I made multiple attempts and came up with what I think is a pretty close replica of her recipe but, I don’t use as much of the liquid mixture as she told me, you just don’t need that amount to coat the beans to give it the flavor.  I also try to use a minimal amount of olive oil whenever possible.

When I was growing up, using sugar wasn’t as big of a concern as it is these days but, I’m all about cutting as much sugar out of a recipe that I can without sacrificing too much of the flavor.  In fact, whenever I follow a cookie or cake recipe, I almost always cut the sugar and replace part of it with unsweetened applesauce.  I don’t ever remember it having an adverse effect on the food.  (Actually, I learned how to do this from my Mom.)

I’ve been making it this way for several years now and I think it tastes very close to what she made all those years.  You will want to leave it in a covered bowl, on the counter, the first day then keep it in the refrigerator after that.

When I dish it out, I first give it a good stir.  Use a slotted spoon so that most of the liquid, with all of the oil and sugar, is left behind in the bowl.

It will keep in the fridge most of the week, although it usually doesn’t last that long in my house.  It’s a great protein source for me and my silly gluten sensitive stomach so, between Poo and I, it gets eaten pretty quickly  🙂

Mom’s 4 Bean Salad

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Ingredients:

• 1 can dark red kidney beans
• 1 can garbanzo beans
• 1 can green beans
• 1 can wax beans
• 1 small-medium white onion, sliced thin*
• 1/4 C sugar
• 1/4 C apple cider vinegar**
• 1/6 C evoo
• salt & pepper to taste

Directions:

Drain and rinse beans and add them all together in a large mixing bowl. (Try to find “no salt added” beans.  The price is worth the benefit.)  Thinly slice a white onion and add to beans.  Mix it all together.  Combine sugar, vinegar, evoo, salt and pepper and pour over beans.  Give the beans a good mix, cover the bowl with a lid and store on the counter for 12-24 hours.  During that time, give the mixture a good toss several times.  You can eat it at any time, but it becomes more flavorful after the liquid mixture has time to meld.  Store in the refrigerator for up to a week. Use a slotted spoon to dish out, leaving the liquid in the bowl.

* Although my preference is a red onion, it discolors the liquid.

** Apple cider vinegar is more desirable than white vinegar in this recipe.  I have tried both and there is no comparison.

“Beans, Beans, The Magical Fruit ………..”   (you know the rest!)

xoxo, Katy