Lip Smacking 3 Bean salad

Lip Smacking 3 Bean Salad

Prep Time
20mins

Marinade
1-2 hrs

Servings
8 People

Welcome to the world of lip smacking 3 bean salad . This delightful culinary creation combines the vibrant crunch of green beans, the creamy smoothness of butter beans, and the rich essence of baked beans to create a harmonious symphony of texture and taste.

Bursting with colorful goodness, and a medley of complimentary flavors, this salad is a true celebration of legumes.

Tossed in a tangy vinaigrette and elevated with a sprinkling of fresh herbs, each bite is a tantalizing journey that will leave your taste buds dancing.

Traditionally here in South Africa, we love this salad at Christmas and New Year dinner, but it can be used with many meals, especially a braai, and even with cold meat and salad lunches.

Ingredients

1 x 400grm tin green beans drained.
1 x 400grm tin Butter beans drained.
1 x 400grm tin Baked beans with the tomato juice rinsed off and drained.
1 cup chopped onions.
½ cup chopped green peppers.
½ cup chopped red peppers.
½ cup chopped yellow peppers.
½ cup of oil.
½ cup red vinegar.
3 Tbsp. Brown sugar.
3 tsp. basil
1 tsp. Thyme
Ground Sea Salt and black Pepper to Taste.
Optional addition is 5-6 dashes of Tabasco sauce for those who enjoy something with a little bite.

Method

Place med size pot on the hob.
Using a colander drain the brine from the Green beans and Butter beans.
Rinse the tomato juice from the baked beans.
In a salad bowl combine your three beans, chopped onions and peppers.
In a mixing dish place the vinegar, sugar, oil, sweet basil salt and pepper.
Mix well and pour into pot.
Turn heat to medium.
Stir whilst heating.
Remove from hob at boiling point.
Pour over your 3 bean salad and combine.
Allow to cool
Optional addition, add 5-6 dashes of Tabasco sauce for those who enjoy something with a little bite.
Cover with shrink wrap and refrigerate minimum 1-2 hrs.

Serving your Three Bean Salad

What's so great about this incredible recipe is that it can compliment any meal as a side salad.

Great with Fish.
An absolute must, if you are having cold meats and salad.
Goes great with Barbecues.
Braaivleis.(Traditional name used in South Africa for Barbecue).
Add any Tin fish i.e. Tuna, Salmon, Sardines, Pilchards.
Mix with shredded cold Chicken and a dash of Mayonnaise on a fresh French roll.
And my favorite is to add cherry tomatoes, rocket, chorizo and red onion.... a meal on its own.

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander: Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid.

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.