Sunday, December 20, 2009

Corny Bean Salad and Soup

Super easy.
  • 6 cans of beans (I used red kidney, white kidney, chickpeas, and black beans)
  • 2 cups of corn, cooked
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 12 Tbsp olive oil
  • 4 Tbsp vinegar
  • 2 tsp spicy mustard
  • Salt and pepper
Mix beans, corn, bell pepper, and red onion in the serving dish. To make the dressing: mix olive oil, vinegar, mustard, salt and pepper (to taste) in a bowl. Slowly add the the dressing to the salad and mix. I didn't use all of the dressing, but add enough to suit your own taste. Original recipe is here.

Use the leftovers to make a soup. For about 2/3 of the above recipe...
  • 1 can vegetable broth
  • 3/4 tsp cumin powder
  • 3/4 tsp coriander powder
  • 1/2 tsp cajun spice
  • 1/2 tsp pepper (or to your liking)
  • 1/2 tsp Frank's red hot sauce (or to your liking)
Add all of it to a pot and simmer until the broth becomes thick with the spices and beans.

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