Welcome to In the Kitchen with the Alluring Beader.
Recently, I talked about how the Covid 19 Pandemic has affected me personally. Read more.
I decided to share some recipes with you until my mind regains some semblance of structure and creativity.
Today, I am sharing a recipe, handed down to me from my Grandmother, Octavia Graybeal Wiseman, or Mamaw as she was affectionately known.
This recipe is one of my favorites. It is easy, healthy and so delicious. And you should have most of the ingredients in your fridge and pantry. I make this salad at least twice a month because it keeps so well and makes a delicious and healthy option for days when I am too busy or involved to cook. The perfect food for busy beaders and jewelers.
The fresh veges, will stay crisp and fresh in the dressing for several days. But it usually is long gone within a few short days.
The salad is dressed from the start so I suppose you could refer to the dressing as marinade. This salad is at it’s best after refrigerating overnight.
I am not a fan of those long drawn out stories you typically find on the internet so let’s get right to it.. simple and sweet.
You can read more about my sweet Grandma at the end of the post.
Ingredients
- 1 can Dark Red Kidney Beans
- 1 can Garbanzo Beans
- 1 or 2 cans Green Beans
- 1 Medium Vidalia Onion
- 3-4 Pickling Cucumbers or 1 Salad Cuke
- 1 Fresh Tomato
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Canola Oil
- 3 Tbsp. Sugar
- 1 Tbsp. Salt
- 1 Tsp. Pepper
You can use any canned beans you like in this recipe but I prefer to use organic from Goya or Great Value.
Drain the beans in a colander.
Reserve the Kidney Bean Can, unrinsed.
Peel and dice the onion.
We like ours a little on the chunky side.
Feel free to chop to to any size you like, but the larger pieces hold up better in the dressing when storing.
Peel and quarter the cucumbers.
Chop into 1/4 inch chunks.
If your cucumbers are large and have a lot of seeds, remove the larger seeds, as they add unwanted water content to the salad. I do not like the dressing watered down.
Dice the tomato.
Drain off the excess juice and seeds.
I like to give a gentle squeeze to the tomatoes while tilting the plate over the sink. This gets rid of the excess water content. You could also use a colander if you prefer.
The dressing is really important to this salad.
While you can use white vinegar, the apple cider type adds a wonderful layer of taste.
I use the Raw Organic with the mother but that is not necessary and totally up to you.
If you haven’t tried this type of vinegar before, I highly recommend you give it a try. The flavor is great and there are many health benefits associated with it.
I do not like using olive oil in this recipe. Olive oil tends to congeal in the refrigerator.
If you decide to use it, let your salad come to room temperature and stir well before serving to avoid this issue.
In a large bowl with a tight fitting lid, add the beans, onions and cucumbers.
Leave out the tomatoes for now.
We are going to get all the other ingredients combined and well mixed beforehand, so we don’t mush and damage the maters.
Pour the 1/2 cup of vinegar into the reserved kidney bean can and stir well to loosen up all the flavor bits and thick juice at the bottom.
This serves to bind and thicken the dressing a little bit.
I use kosher salt, organic and unbleached sugar and freshly ground pepper in my salad.
Feel free to use your favorites in this recipe.
Add three tablespoons of sugar to the vinegar and stir vigorously to dissolve as much as possible.
Add the pepper, oil and vinegar/sugar to the salad bowl and stir well.
Slowly stir in the salt, a little at a time, to taste.
You may prefer a little less or a little more than we do.
Once you get all the ingredients combined, gently fold in the tomatoes.
Cover with a tight fitting lid and chill for a few hours before serving.
I usually can’t resist having a small bowl later in the day but this salad is at it’s best the next day.
This salad is spectacular summer food and makes a great side dish for cookouts and picnics.
The crisp fresh veges add a cool refreshing bite to any meal.
Double it up for your contribution to the Family Reunion or Holiday get togethers.
Serving Suggestions:
- Crumble Feta on top and serve with Pita Chips
- Wash up your favorite salad greens and add a cup of bean salad on top … no other topping or dressing required.
- Serve with a Grilled Cheese Sandwich.
- Serve with southern fried chicken and sweet tea.
I hope you enjoy this recipe and share it with your friends and family. Make this an heirloom recipe with your loved ones.
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My Grandmother Wiseman
Octavia R. Graybeal was born in the late 1890’s and was raised in eastern Tennessee. She and my grandfather, James T. Wiseman were married in 1917 and had their first child in 1919. My mom, the baby of the family, came along twenty years later in 1939.
They raised a family of ten children and many many grand and great grandchildren. Living into their late 90’s, they even got to to know many of their great great grandchildren.
Together with my Grandfather, they raised their own livestock and grew the vast majority of their food. And I am very proud to say, that she taught me plenty over the years I got to spend with her.
Grandma was extraordinary at gardening and all things Appalachia, but she was even more magical at canning and preserving food.
She was such a special lady. She was the sweetest most forgiving woman I have ever known. A great listener and she never judged.
Mamaw loved to teach us how to make the most of our lives and she taught us how to appreciate and preserve our culture.
I miss my Mamaw each and everyday. She meant the world to me.
