Summer bean salad that had a lot of potential
14 Jul
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This summer salad began as a way to enjoy some fresh veggies I had on hand. The thought of using my stove during the summer heat was unappealing, so begrudgingly made peace with canned beans to make this refreshing salad. My only regret is that I went overboard with the mint! After letting the flavors intermingle overnight, the entire salad was minty! Please make sure you don’t repeat my mistake when you make this!
Recipe: Summer bean salad with grapefruit
Ingredients:
1 can of black beans
1 can of sweet corn
1/2 of a grapefruit, peeled and cut
1/4 pound of sugar snap peas
1 small carrot, diced
1 yellow zucchini, diced
1 tablespoon of extra virgin olive oil
2 pieces of fresh mint leaves, chiffonade
Salt and pepper to taste
Procedure:
1. Prepare all the ingredients accordingly.
2. Because I don’t like sugar snap peas raw, I blanched them by boiling two cups of water, then turning the water off. I then added the sugar snap peas and let it hang out for a minute. I prepared an ice bath to help stop the cooking process, in order to maintain its crunchiness.
3. In a large bowl, mix all the vegetables together. Add grapefruit, olive oil, mint leaves, salt and pepper. Let it sit in the fridge for at least 3 hours before serving.
