I’ve never been a fan of bean salad. There’s something unappetizing to me about a jar of barfy-green veggies mixed with kidney beans. Maybe it’s because I don’t always like green beans. Maybe it’s because I don’t always like kidney beans. Maybe it’s because barfy-green things (with the exception of avocado) are best left uneaten. Whatever the case, I was armed with a few pounds of fresh green beans the other day, and I had a desire to wo-man up to the bean salad cause. It was a lovely and beautifully-colored summer treat. This took a long time, but the flavors improve over a few days and it makes a ton. If you eat it with fresh greens and a few hunks of meat or cheese each time, it’ll last you the week!
1 lb fresh green beans, ends trimmed and beans cut into 1″ pieces
3 carrots, sliced into medallions
1 can (15 oz) black beans, drained and rinsed
1 c freshly-cut corn (or 1 c frozen corn, thawed)
1 c grape tomatoes, quartered
1/2 c red onion (about 1/2 large), diced or very thinly sliced
1/8 c balsamic vinegar
1/4 c extra-virgin olive oil
1 tsp sea salt
Freshly ground black pepper
In a large pot of boiling water, blanch green beans until crisp-tender, about 3 minutes. Remove and immediately plunge in an ice bath. Drain. In a large bowl, toss green beans with carrots, beans, corn, tomatoes, and onions. In a pourable measuring cup, combine balsamic, salt, and pepper. Slowly drizzle in olive oil, whisking constantly, until desired consistency is reached (it should be fairly thick, almost gravy-like). Pour over salad and stir to combine. Allow to rest about 10 minutes. Serve over greens or by itself. Store in a glass container with a lid in the refrigerator.