Ready for Fall and Practicing My Soup-Fu

DSC_0969 (1600x1060)I ransacked the cupboard for dark red kidney beans in a can to make three bean salad yesterday and found none.  I thought maybe I could soak some dried beans and cook them to use.  I started them but decided to just go back to town and buy some in the can.  Mrs J said she was thinking bean soup and cornbread would be good since we had a start on that and, like any right thinking man, I agreed with her.DSC_0970 (1600x1060)Here’s that three bean salad.  I’ve always seen it made with kidney beans, green beans, and yellow (wax) beans but when I did a recipe search to find a good dressing I was surprised to see all kinds of beans included: white beans, brown beans, black beans and garbanzos.  Probably others that I am forgetting.

Anyway, the dressing I went with was 1/4 cup Splenda, 3/4 cup seasoned rice vinegar, and about 1/4 cup of olive oil.  Whisk the vinegar with a little Dijon mustard as an emulsifier while drizzling in the oil, add salt and pepper to taste.  It’s best the next day after refrigerating overnight.

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  1. Pingback: Friday Recipe Exchange: Not Afraid to Experiment | What's 4 Dinner Solutions

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