Sometimes I get so focused on bigger dishes that I forget that the Kid Cooks need to learn about side dishes too. From the basics, like potatoes or roasting a vegetable, to ones that require no cooking, like coleslaw, a green salad, or this bean salad. The Kid Cooks have asked me to teach them how to make a simple salad dressing, so I expect that to come soon. But, in the meantime, here is a flavorful bean salad that is easy to make and a great side for taco night, burgers or barbecue.
Makes 4 servings
Need:
Large mixing bowl
Knife and cutting board
Whisk
Large spoon
Strainer or colander
Get:
- 2 cans beans, about 15 ounces each
- ½ red pepper
- 2 small tomatoes
- 1 garlic clove
- In the mixing bowl, place:
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon thyme
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons vinegar
- 4 Tablespoons cooking oil
Prep/Cook:
- For beans
- Open cans
- Drain in strainer
- Rinse under cold water
- Drain off water completely
- Chop red pepper
- Chop tomatoes
- Chop garlic or use press
- Whisk mix in bowl until combined completely
- Add everything else to bowl; mix
- Let sit 15 minutes or longer. Stir every once in a while.
- Serve
Dad HH’s Creation
pdf of recipe >> Bean Salad