Skip to main content

Bejeweled Legume Salad #HolidaySideDishes

This week Heather of Hezzi-D's Books and Cooks rounded up a group of bloggers to share holiday side dish recipes. I completely blitzed on getting my Monday post done as we were gone all weekend at a robotics competition. But I was determined to finish my other two. Before I get to that, however, please check out the other recipes for the day...

    Bejeweled Legume Salad

    This is a hearty salad that I usually make with French green lentils, but I made it with heirloom beans for this version. It's beautiful to look at and hearty enough to be filling. If you need it vegetarian, just skip the chicken broth and substitute a veggie broth or water for cooking the beans...or use canned beans to make it an even easier preparation. This is also really flexible; the only thing is that you need lots of colors. So, instead of carrots, use sweet potatoes. Or instead of cherries, use cranberries. Get creative.

    Ingredients serves 8 to 10

    • 4 C cooked beans or lentils (HOW TO: Cook Dried Beans), cooked in chicken broth
    • 3/4 C diced onions
    • 3/4 C carrot coins
    • 3/4 C sliced celery
    • 1/2 C dried cherries (susbstitute dried cranberries, if you wish)
    • 1/2 C fresh pomegranate arils
    • 2 T olive oil
    • freshly ground salt
    • freshly ground pepper


    • 2/3 C olive oil
    • 5 T golden balsamic vinegar (substitute aged balsamic, if you wish)
    • 1 t maple syrup
    • 1 vanilla pod, sliced lengthwise, seeds scraped
    • freshly ground salt
    • freshly ground pepper
    • Also needed a lidded mason jar

    Place all ingredients in a lidded mason jar and shake to combine. Set aside. Remove the pod before dressing the salad.

    Heat olive oil in a large skillet. Stir in the onions, carrots, and celery. Cook until desired level of doneness; I prefer them with a little bit of crunch still.

    Place onions, carrots, and celery in a large mixing bowl. Add in dried cherries, pomegranate arils, and cooked beans. Toss to coat with dressing and let stand for at least 30 minutes.

    I actually used this legume salad underneath some lingcod topped with caramelized onions this week. Delish!


  1. OH my, this certainly looks delicious and I just happen to have a package of beans that had been sent to me by a wonderful friend.


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce