At the Pickwick Tearoom we tried to serve seasonal items as much as possible. It gave our customers something new to try or reacquainted them with flavors from a previous season or year. One of the things people seemed to love the most was our cold weather soups and our summer salads.
This summer we have been enjoying some overly warm days and that makes me think of summer salads for dinner. Some of our Pickwick salads make a wonderful vegetarian friendly main course when you are looking for a lighter meal than meat and potatoes. Pair these salads with grilled chicken or fish for a little more substantial meal.
This Pickwick Bean Salad was always a favorite with our customers as well as my hubby. I love the bright colors and textures it brings to a plate. It can be made the day of but the flavors are so much better when allowed to sit in the fridge overnight. The best thing about this salad is I usually have the ingredients in my cupboard and fridge so I can toss it together quickly and have plenty to offer if we get a surprise dinner guest.
This salad is quite flexible, you can use just about any type of canned bean. Just remember to only choose 4 types of beans. This time I chose: green beans, cannelloni beans, garbanzo beans, and black beans. I always try to choose some with more color to add visual interest and more color to our plates. I also used both red and orange bell peppers.
Pickwick Bean Salad
Makes: 8 – 10 servings or 2 quarts salad
Prep Time: 20 minutes
Beans, Choose 1 can each of 4 kinds:
- Green Beans
- Yellow Wax Beans
- Garbanzo Beans
- Black Beans
- Navy Beans
- Cannelloni Beans
- Pinto Beans
- Kidney Beans
- ½ cup chopped red onion
- ½ cup sliced celery
- ½ cup red, orange or yellow bell pepper
- 2 tablespoons chopped flat leaf parsley
For the Dressing:
- ½ cup apple cider vinegar
- ¼ cup olive oil
- 1 Tbsp honey
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Drain and rinse beans well, till water runs clear. Drain well and put in large mixing bowl with chopped celery, onion, bell pepper and parsley.
- In separate bowl combine the dressing ingredients and whisk together until smooth.
- Pour over bean mixture and gently toss to coat.
- Put into container with lid.
- Refrigerate for at least 2 hours or better if overnight.
- This salad will stay fresh in the fridge for 3-5 days.