Marinated Bean Salad

Marinated Bean Salad Recipe from Colombia - Pink Beans, Celery, Green Pepper, Onion, Garlic Salt, Black Pepper, Tomato, and Lettuce

Region / culture: Colombia | Preparation time: 15 minutes | Servings: 4

Introduction

Marinated Bean Salad is a delicious and refreshing dish that is perfect for a summer picnic or barbecue. This salad is packed with protein and fiber, making it a healthy and satisfying option for any meal.

History

The origins of Marinated Bean Salad are not entirely clear, but bean salads have been a popular dish in many cultures for centuries. This particular recipe combines the flavors of beans, Spam, and fresh vegetables with a tangy Italian dressing for a unique and tasty dish.

Ingredients

1 can of pink beans - (16 oz (454 g)), drained and rinsed
1 can of Spam luncheon meat - (7 oz (198 g)), diced
0.5 cup of chopped celery
0.25 cup of chopped green pepper
1 tbsp of finely chopped onion
0.25 tsp of garlic salt
1 dash of freshly ground black pepper
1 medium tomato, coarsely chopped
0.25 cup of italian dressing
lettuce leaves

How to prepare

In a bowl, combine beans, Spam, celery, green pepper, onion, garlic salt, and pepper.
Cover the bowl and refrigerate until chilled.
Just before serving, gently stir in tomato.
Pour the dressing over the mixture and mix gently but well.
Pile the mixture on lettuce-lined serving plates.

Variations

Add diced avocado or olives for extra flavor and texture.
Use a different type of bean, such as black beans or chickpeas, for a unique twist on this recipe.
Experiment with different types of dressing, such as balsamic vinaigrette or ranch, for a different flavor profile.

Cooking Tips & Tricks

Be sure to rinse the beans thoroughly before using them in the salad to remove any excess salt or preservatives.

- For a vegetarian version of this salad, simply omit the Spam and add extra vegetables or a plant-based protein alternative.

- Feel free to customize this recipe with your favorite vegetables or herbs for added flavor and nutrition.

Serving Suggestions

Serve Marinated Bean Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy option for a busy weeknight meal.

Ingredient Substitutions

Use canned tuna or chicken in place of the Spam for a different protein option.

- Substitute red or yellow bell pepper for the green pepper for a pop of color.

Make Ahead Tips

Marinated Bean Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply add the tomatoes and dressing just before serving.

Presentation Ideas

Serve Marinated Bean Salad on a bed of lettuce leaves for a beautiful and colorful presentation. Garnish with fresh herbs or a sprinkle of cheese for added flavor.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a simple sandwich for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Marinated Bean Salad in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Marinated Bean Salad contains approximately 250 calories.

Carbohydrates

Each serving of Marinated Bean Salad contains approximately 20 grams of carbohydrates.

Fats

Each serving of Marinated Bean Salad contains approximately 10 grams of fat.

Proteins

Each serving of Marinated Bean Salad contains approximately 15 grams of protein.

Vitamins and minerals

This salad is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains soy (from the Spam) and may contain gluten if the Italian dressing contains wheat ingredients.

Summary

Marinated Bean Salad is a nutritious and satisfying dish that is high in protein and fiber. It is a great option for a light and healthy meal.

Summary

Marinated Bean Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. Packed with protein, fiber, and fresh vegetables, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Marinated Bean Salad. It was a warm summer day, much like today, and I was visiting my dear friend Sarah for a potluck dinner. As we sat around the table, sharing stories and laughter, Sarah brought out a large bowl of colorful beans marinated in a tangy dressing. The flavors were vibrant and refreshing, and I couldn't resist asking her for the recipe.

Sarah smiled and began to tell me the story of how she learned to make the Marinated Bean Salad. She explained that the recipe had been passed down to her from her own grandmother, who had learned it from a friend many years ago. The secret, she said, was in the simple yet flavorful dressing that brought out the natural sweetness of the beans.

As I savored each bite of the salad, I knew I had to learn how to make it myself. Sarah graciously shared the recipe with me, and I made a mental note to try it out as soon as I got home. Little did I know that this recipe would become a staple in my own kitchen, loved by my family and friends alike.

To make the Marinated Bean Salad, you will need the following ingredients:

- 1 can of mixed beans, drained and rinsed

- 1 red bell pepper, chopped

- 1 yellow bell pepper, chopped

- 1 small red onion, thinly sliced

- 1/4 cup of fresh parsley, chopped

- 1/4 cup of olive oil

- 3 tablespoons of red wine vinegar

- 1 clove of garlic, minced

- 1 teaspoon of Dijon mustard

- Salt and pepper to taste

In a large bowl, combine the mixed beans, chopped bell peppers, sliced red onion, and chopped parsley. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Pour the dressing over the bean mixture and toss to coat evenly. Cover and refrigerate for at least 2 hours to allow the flavors to meld together.

As I prepared the Marinated Bean Salad for the first time in my own kitchen, I couldn't help but think back to that day with Sarah and the joy of discovering a new recipe. The colors of the beans and peppers brightened up my kitchen, and the aroma of the tangy dressing filled the air. I knew this salad would be a hit with my family, who always appreciated a healthy and delicious dish.

Over the years, I have made the Marinated Bean Salad countless times, each batch a little different depending on the season and the ingredients I had on hand. Sometimes I would add cherry tomatoes or cucumbers for an extra burst of freshness, or swap out the parsley for cilantro for a different flavor profile. No matter how I made it, the salad always brought smiles to the faces of those who enjoyed it.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the friendships and experiences that have shaped my love for cooking. The Marinated Bean Salad will always hold a special place in my heart, a reminder of the joy that comes from sharing good food with loved ones. And who knows, maybe one day I will pass this recipe on to my own grandchildren, just as Sarah did for me. But for now, I will savor each bite and cherish the memories that this simple salad brings to mind.