Easy Peasy Bean Salad

You know what’s sad? The fact that I have not made this salad in years! It is one of my husband’s favorite salads and I used to make it so darn much. Don’t know what happened but I brought it back into my life because it is perfect for those summer days when you don’t want a piping hot meal.

That long pepper is Shishito and it is sweet. I used it because I happened to have it. If you like heat, you can also add jalapeno peppers. I used blackeye peas, black beans and small red beans but you can use whatever you like. Try adding garbanzo beans.
I always stick the corn in the microwave for a minute or two then I cut the kernels.
Then I put a bit of duck fat and saute the corn… duck fat you say..trust me, it’s good stuff! Read about it here, it ain’t bad for you.
Saute until lightly browned. The duck fat will impart a nice flavor to the corn.
Now start chopping up the tomatoes, small or big diced, however you like.
Chop the peppers.
Chop the Shishito pepper and say Shishito repeatedly until it sounds like gobbledy gook.
Next we have a bunch of cilantro, a bunch of parsley and 2 spring onions. Chop ’em right up!
I added 1 tablespoon of cumin because I love the stuff. Add less or skip it if you are not a fan. I also added 1/8 tsp ancho chili powder. Again, you don’t have to use this. Add some salt adn pepper.
Throw the beans in the bowl, well..drain and rinse them first.
It looks so puuurty. Throw the onions in there. You can use any kind of onion.
Add the corn, cilantro and parsley. Squeeze half (or a whole) lemon. Depends how lemony you like it. I also used half a lime cause I’m crazy about lime. Add some olive oil. Mix it real good. Taste and add more salt if needed. Drizzle with Argan oil if you so desire.
And there you have it. A beautiful bean salad in that damn Christmas bowl.

Author: Marale Garabetian


1 large tomato

1 or 2 medium peppers

1 shishito (optional) or add hot pepper.

1 ear of corn

1 bunch of cilantro

1 bunch of parsley

1 spring onion

3 cans of beans (any kind you like)

Butter or oil to saute the corn (I used Duck Fat)

Juice of half a lime

Juice of half a lemon

Olive oil (as much as you like)

1/8 tsp Ancho chili powder

1 tbsp Cumin

Salt and pepper (as much as desired)

Argan oil to drizzle if desired

Cook the corn in the microwave for a minute or two and then, using a knife, cut off the kernels. Saute the corn for a few minutes until slightly browned and set aside. Chop the tomato, peppers and hot pepper and add to a bowl. Add cumin, Ancho chili powder, salt and pepper. Give it a mix. Drain and rinse the beans and add to the bowl. Chop the cilantro, parsley and green onions and add to the bowl. Add some olive oil. Squeeze the lemon and lime and mix all contents. Taste to see if it needs more salt, pepper, cumin or oil. If desired, drizzle with argan oil.





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