The Dude Imbibes

Red, White and Black Bean Salad

Posted on 29 May 2009

After all the meat and beer of the Memorial Day weekend, I was longing for something else to get me going.  I decided to adopt a Bob Folse recipe for this tasty salad (which, c’mon, can really serve as a meal).  Who doesn’t love beans?  And an almost patriotic grouping of beans at that?  And yes, I served it in martini glasses.  What else would you expect?

You know you want it.  Tasty, filling and good for you…nice.

Red, White and Black Bean Salad

1 cup red kidney beans

1 cup great northern white beans

1 cup black beans

1/4 cup chopped parsley

2 garlic cloves, minced

2 tbsp creole mustard

2 tbsp sour cream

1/4 cup dry white wine

1/2 cup salad oil (use your favorite dressing)

1/4 cup olive oil

salt and pepper to taste

hot sauce (tabasco) to taste

1 small red onion, sliced

2 roma tomatoes, diced

1/2 yellow bell pepper, diced

Soak beans in individual containers overnight.  Drain and rinse.  Boil beans in separate pans for 45 minutes or until tender, but not mushy.  Meanwhile, whisk together the parsley, garlic, mustard and sour cream.  Add wine and oils and continue whisking.  Season with salt, pepper and hot sauce to your liking.  When beans are done, drain and rinse under cold water.  When ready, toss the beans with the onion, pepper, tomatoes in a bowl with the dressing.  Let sit at least 1 hour.  Serve.  Eat.  Enjoy.