3-Bean Good Luck Salad With Cumin Vinaigrette
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt to taste
- 1 bay leaf
- 1 teaspoon dijon mustard
- 1/3 cup extra virgin olive oil
- 1/2 cup chopped cilantro
- 1 red bell pepper diced
- salt and freshly ground pepper to taste
- 1 garlic clove minced
- 1/4 cup red wine vinegar or sherry vinegar
- 1/2 cup broth from the beans
- 3/4 cup dried black beans washed, picked over and soaked for 6 hours or overnight in 3 cups water
- 3/4 cup dried red beans or kidney beans washed, picked over and soaked for 6 hours or overnight in 3 cups water
- 2 onions halved
- 4 garlic cloves minced
- 3/4 cup black-eyed peas washed and picked over
- 2 teaspoons lightly toasted cumin ground
- Carbohydrate 153.46566 g
- Cholesterol 0 mg
- Fat 38.4693800290801 g
- Fiber 39.9643995347023 g
- Protein 51.80458 g
- Saturated Fat 5.69587200401537 g
- Serving Size 1 1 recipe (523g)
- Sodium 3724.45400000058 mg
- Sugar 113.501260465298 g
- Trans Fat 1.98969200078748 g
- Calories 1141 calories
A Housewife's New Year's Tradition: 3-Bean Good Luck Salad
As a busy housewife, I'm always looking for recipes that are both delicious and easy to make, especially for special occasions. My New Year's Day open house is a cherished tradition, and for years, I've served a simple black-eyed pea salad – a symbol of good luck for the coming year. This year, I decided to spice things up (literally!) with a vibrant and flavorful 3-bean salad, incorporating black-eyed peas, black beans, and red beans for a truly auspicious start to the new year.
The preparation might seem a little involved, but trust me, the outcome is well worth the effort. The cumin vinaigrette adds a delightful complexity, complementing the sweetness of the beans perfectly. And the best part? You can prepare this salad a day ahead, freeing up your time on New Year's Day to focus on mingling with family and friends. It’s a recipe that truly embodies the spirit of hospitality and celebration.
The secret to a truly delicious 3-bean salad lies in the beans themselves. I always soak my dried beans overnight – it significantly shortens the cooking time and yields a much more tender and flavorful result. Don't skip this step! And while you can cook all the beans together, I find that cooking the black-eyed peas separately ensures they don't get mushy, maintaining their delightful texture.
Beyond the culinary delight, this salad holds a special significance for me. The vibrant colors represent the hope and vibrancy I wish for everyone in the new year. The combination of beans signifies abundance and prosperity. Serving this salad at my open house is a small way of sharing my good wishes and creating a warm and welcoming atmosphere for my loved ones.
This recipe has become more than just a New Year's tradition; it's a symbol of family, togetherness, and the joy of sharing a delicious meal with those we cherish. It's a recipe that embodies my belief that simple ingredients, when carefully prepared and shared with love, can create unforgettable memories.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper to the vinaigrette for an extra kick.
- Get creative with the veggies: Feel free to experiment with other vegetables, such as corn, chopped carrots, or bell peppers of different colors.
- Make it a meal: Serve the salad over a bed of greens or alongside grilled chicken or fish for a more substantial dish.
- Make it ahead: This salad tastes even better the next day, so feel free to prepare it ahead of time.
So, this New Year's Day, why not embrace a little tradition and a whole lot of flavor? Try my 3-Bean Good Luck Salad – it’s a recipe guaranteed to bring good fortune and deliciousness to your table.
Happy New Year!
Step-by-step
- Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water.
- Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil.
- Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact.
- Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
- Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water.
- Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact.
- Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
- In a bowl or measuring cup, whisk together the dressing ingredients.
- Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt.
- At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
- Stir the peppers and cilantro into the beans and serve.
