- 2 cans dark red kidney beans, drained and rinsed
- 2 can white corn, drained and rinsed
- green onions, chopped fine
- fresh parsley, chopped fine
- 4 tablespoons olive oil
- 4 tablespoons white wine vinegar (I'm still using that bottle of Champagne vinegar I have, but any will do)
- juice of half a lime
- 1 tablespoon sugar
Combine beans, corn, green onions and parsley in large bowl. In separate bowl, whisk together oil, vinegar, lime juice and sugar, adjusting amounts of each to taste. Once dressing is to your liking, stir into larger bowl mixture, taking care not to break the beans. Serve cold.
The dish: Full and fair disclosure: I pretty much suck at science. I limped through my college science requirement by taking the extraordinary chemistry of ordinary things, which while remarkably interesting (we made polyester- it doesn't get cooler than that), was about as technical as reading the back of a cereal box. The course basically existed as a way to shuffle through finance majors who would never again think of science save studying the trading range of the pharmaceutical sector. I say this because if I tend to sound like I know something about the natural world, as I may have with the last bean salad I posted, it's only because I recently read all about legumes and how they react with our body. I typed out the recipe hoping that constant consumption of beans really helped with their side effects, but was not certain of that fact at time of posting. Kim and I both ate that salad as a part of our lunch last week, and lo and behold, the advice was true. Any discomfort or side effects that were there on Monday were all but a memory by Wednesday. If it seems like I'm going a little heavy on bean recipes recently, it's only because I'm giddy of this new found knowledge and feel the need to perpetuate this cycle as long as I am able. Fear not, I'm sure this is only a phase and as with all things when eating a diet rich in beans, this too shall pass.