I recently ordered an assortment of beans from Rancho Gordo. They are well known for their outstanding selection of high quality beans. Their beans are fresh and haven’t been sitting on a shelf aging which can make them difficult to rehydrate and cook properly.
One of the bean varieties I ordered is Domingo Rojo. These small red beans are excellent for various recipes such as red beans and rice, chili, or in salads. They hold their shape very well during cooking which is a plus when you want to use them in a salad. I used my Fissler stovetop pressure cooker and the beans were ready in less than 30 minutes without the need for soaking beforehand.
Not everyone has time to cook beans, especially without a pressure cooker. Feel free to use good quality canned beans. The contrast of red beans and yellow corn is stunning with flecks of green mint. The mint makes this bean salad refreshingly delicious. But….if mint is not your thing feel free to substitute it with basil or Italian parsley.
This is a simple and healthy meal that will keep in the refrigerator for 3-4 days. Serve the salad with your favorite grilled chicken or fish. For a quick lunch I like to serve it with cheesy tomato toasts.
Bean Salad with Fresh Corn & Mint
4
servingsIngredients
- Salad
3 cups cooked small red beans, such as Domingo Rojo, drained and rinsed or 3 cups canned small red beans, drained and rinsed
2 ears fresh corn, husks and silk removed, rinsed and microwaved for 3 minutes, kernels removed and cooled
1/2 cup Castelvetrano green olives, diced, or any favorite briny olive
2 tablespoons diced red onion
2 tablespoons diced celery
2 tablespoons fresh mint, finely chopped + more for serving
- Dressing
4 tablespoons fresh lemon juice
2 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
3 1/2 tablespoons extra virgin olive oil
1 small garlic clove, finely grated
1/2 teaspoon kosher salt
Freshly ground black pepper
Directions
- Combine rinsed and cooled beans in a large bowl with corn kernels, olives, onion, celery and mint. Set aside.
- In a small bowl or 2 cup measuring cup, whisk together the lemon juice, honey and mustard. Whisk in the olive oil, garlic, salt and a few grinds of pepper. Taste and adjust seasonings adding more lemon juice, olive oil, salt and pepper. The dressing should be bright and tangy.
- Pour dressing over beans and toss to coat. Taste and adjust seasonings before serving.
Notes
- I cooked 2 cups of dried Domingo Rojo beans (no soaking) in my Fissler stovetop pressure cooker with 2 teaspoons of kosher salt for 23 minutes. I allowed natural release for 10 minutes then quick release under cool water before opening the pressure cooker. Cooking times will vary depending on what type of pressure cooker you use. Please refer to your user manual.
I froze some of the beans (with their liquid) to use another time. - If you are using canned beans, drain and rinse them and chill in the refrigerator for a firmer texture before tossing with other ingredients.