cooking @ home

Just the other day I was talking to a neighbor who I had given this recipe to a couple months back, and she told me hers didn’t taste at all as good as mine, and then detailed the problems she had. So, while (for once) I didn’t make any mistakes, I’ll share hers with you so you don’t get the chance to make them yourself.

First, she took everything out of the can, including that gunky “reminants” that’s left in the bottom of cans of beans. Also she didn’t know to wash them well first. So that took something away from the taste. It was apparently much worse the next day when she decided to take some to work for lunch: she had put the dressing, feta and salad altogether.

Nope, can’t do that. Not only must you keep them in separate containers in the refrigerator. But even for a lunch even for just a few hours, you’ll need to take them into work as three separate items and always “assemble” them fresh.

Just wanted to add, I’ve had this once or twice as a “three beaner” (when my very annoying supermarket was out of the Italian beans), and while it’s not bad, I just love the Italian green beans; they really make the difference in this dish. Make it “come alive” in your mouth. Sure, you can substitute regular green beans if you want, but while they are close, they are still just not the same, not as much taste. Btw, in case you never heard of them, they are also known as Romano beans, Italian string beans, flat Italian green beans, and flat beans. And officially they are described as “flat, wide snap beans”.

I am definitely an ominvore (meat and veggie eater), leaning more towards the carnivore rather than the herbivore side, Even so, I really do love this salad. There is something, somehow “meaty” in eating beans that really surprises me. Dunno, maybe something in me recognizes the high-levels of protein. Needlesstosay this is one very healthy, and yet somehow hearty meal, that’s as delicious to look at as it is to taste.

Mediterranean Four Bean Salad
©2007 Harry Kenney

ingredients:

19 oz can garbanzo beans (aka chickpeas)
19 oz can red kidney beans
19 oz can black beans
10 oz. italian green beans, frozen, steamed crisp
1 large red onion, large chop
4-6 scallions, green and white parts, chopped
2 cucumbers (peeled, deseeded, chunks)
1 yellow or orange bell pepper, julianned (optional)
olives, green or black, to your taste (optional)
three roma (plum) totmatos, chunks (optional)

seasonings, to taste:

basil
oregano
mint (optional)
garlic powder
salt
pepper

1 cup italian dressing
2 tbsps fresh lime juice
feta cheese (optional)

Take a little more than half of a one-pound bag of frozen Italian green beans, steam about three minutes, put into cold ice bath to stop cooking (also known as blanching). With each can of beans, empty into large strainer and wash under cold water for about half a minute, then add to large bowl. Add Italian beans, oniones, cucumbers. Add tomatoes and olives. (optional) Season once with listed seasonings. Toss using clean hands. Add more, toss again. To the cup of Italian dressing add 2 tbsps of fresh lime juice and mix. Serve with crumbled feta cheese on top. Makes about six portions.