Bean salad

I’ve long been wondering how to make good a bean salad. It’s not that i haven’t had any good bean salad ever. I’ve had plenty, but never seamed to be able to redo them. Mostly the good yummy bean salads have been relying on two things; 1) a well thought out combination of the stuff in the salad to got with the beans and 2) a really yummy dressing.

With respect to the first issue. It’s not that hard, I think, to come up with nice things too add to the beans. And something has to be added, since while beans, like for instance kidney beans, are really yummy, they don’t top the foods single chart. – They need company to do what they do best.

Hence the second issue is my problem. I really do not make good dressings. Hence i don’t make good bean salads.

The other day though, I think, I made a slight cracked in the ice. What I did was kind of combining 1) and 2) and served the salad with basil pancakes. This is what it looked like:

First the pancakes. Flour, water, mortared fresh basils, olive oil and salt was steered together. Obviously fired on hot pan.

The bean salad. Rugula (I know it so yesteryear) with kidney beans on top was put in a bowl. Squeezed a lemon over it. The beans was soaked over night and boiled plain — that is only with salt and no herbs.

In the mean while spring onion, fresh chili and bell pepper [0] was cooked in the oven with salt, freshly grind black pepper and plenty of olive oil for as long as possible at low heat (ca. 100 degrees celsius). To shorten the wait increase the heat.

This was the “trick” that combined 1) and 2) to add nice stuff and get a dressing in one go. This was added on top of the beans, while making very sure to get all the yummy grease out as-well. Ready to serve vegan mid day meal.