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

    Salad
    • 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

    Dressing

    • 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
    Procedure

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


    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!

Comments

  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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur