Rich Terapak's Three Beans Plus Salad

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This salad, created by Rich Terapak, a talented cook and attorney from Columbus, Ohio, is an updated version of the classic bean salads that were so popular in the ’60s and ’70s. I marvel at how quickly and easily this salad can be assembled. Using canned black, pinto, and garbanzo beans, which are rinsed thoroughly then dried, saves a huge amount of time. The bean trio is combined with red onions, bell peppers, jalapeños, grape tomatoes, and herbs, then tossed in a cumin vinaigrette dressing. Bits of creamy goat cheese are added as a garnish at serving time.

Ingredients

• 3   15-ounce cans black beans, drained, rinsed, and patted dry
• 1   15-ounce can garbanzo beans, drained, rinsed, and patted dry
• 1   15-ounce can pinto beans, drained, rinsed, and patted dry
• 1   pint grape or cherry tomatoes, halved lengthwise
• 1   cup chopped yellow or red bell pepper
• 1   cup chopped red onion
• 1   tablespoon minced jalapeño pepper
• ½  cup olive oil
• ¼  cup red wine vinegar
• 2   teaspoons ground cumin
• ¼  cup chopped fresh cilantro
• ¼  cup chopped fresh flat-leaf parsley
• Kosher salt
• Freshly ground black pepper
• 4   to 5 ounces creamy goat cheese, crumbled or broken into small pieces

Directions

1. TO MAKE THE SALAD: Place all the beans in a large nonreactive bowl.
2. Add tomatoes, bell pepper, onion, and jalapeño, and mix well.
3. TO MAKE THE DRESSING: Whisk together oil, vinegar, and cumin in a small bowl.
4. Pour over the bean mixture.
5. Add cilantro, parsley, 1 teaspoon salt, and several grinds of black pepper.
6. Taste and season with additional salt and pepper if needed. (The salad can be prepared 5 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before serving.)
7. To serve, mound salad in a large shallow bowl and sprinkle with crumbled goat cheese.

YIELD: SERVES 8 TO 10