The Best Bean Salad
(serves? at least four for lunch and then dip)
1 soup-size can each black beans and haricots (small white beans), rinsed and drained
2 ears raw corn, kernels cut off (cut them into the salad bowl so they don’t fly away)
handful sugar snap peas, sliced into quarters
1 red, orange or yellow pepper, diced
1 bunch scallions, sliced white and green parts
handful chives, chopped
2 cloves garlic, minced WITH juice of 1 lemon and 1 tsp salt
zest of 1 lemon
fresh black pepper to taste
sprinkle crushed red pepper flakes
1/2 cup olive oil
Simply mix everything. The reason I advise you to mince your garlic WITH the lemon juice and salt is that the process pulverizes the garlic to a mush, which is much nicer than a mince. Trust me. Mix WELL.
Now, when you have had your salad for lunch, put the rest in your Cuisinart and add a couple of tablespoons of olive oil, then pulse until pureed. Add as much olive oil as you need to get the texture you like. DIVINE. Serve with raw carrot and celery sticks, wedges of red cabbage, sticks of jicama, kohlrabi and turnip. PERFECT!
