We rent out house from our friends, Peg and Russ. They live in Texas. This morning, they texted that they were in San Jose and could we get together? We invited them over for a last minute Fourth of July BBQ.
My main dish was nothing special barbecued hamburgers, but I wanted to make the rest of the meal special, even on short notice. I had wanted to make a unique salad for this Sunday, but I was having trouble finding fresh wax beans. I had finally bought some in a can (and wouldn’t you know it, I found the fresh ones at the next store). Because of this I was left with canned vegetables that I would normally not use. However, because of the last minute nature of this BBQ, they were just what I needed to make a quick four bean salad. Some roasted garlic corn and a dessert that Jan came up with completed the meal.
Karl’s Quick Four Bean Salad
1 can garbanzo beans
1 can green beans
1 can red beans
1 can wax beans
¼ red onion sliced thin, sliced fine
2 Tbs. flat leafed parsley, minced
2 Tbs. white Balsamic vinegar
3 Tbs. extra virgin olive oil
1 clove garlic, mashed to a paste
2 leafs fresh basil
½ tsp. fresh thyme
¼ tsp. fresh oregano
¼ tsp. black pepper
pinch crushed red pepper flakes
pinch Kosher salt
pinch yellow mustard
1. Drain and rinse each can of beans.
2. Place the beans, the onions and parsley into a large bowl.
3. Place the dressing ingredients into a blending cup and mix them thoroughly.
Tip: The pinch of sugar cuts the sourness of the vinegar. If you like that taste, you may leave out the sugar (Eilene does not).
Tip: The pinch of mustard acts as an emulsifier and keeps the oil and vinegar from separating.
4. Pour the dressing over the salad and toss to coat.
5. Chill at least one half hour before serving.