This weekend, we were busy trying to sort out things in our house. It’s been a mess since we moved in and we were finally tackling clutter. I found a few magazine pages I had torn out a few years ago with recipes I collected. One of them was for a Navy Bean salad. I looooove Navy Beans…there is nothing more comforting than a Navy Bean soup when you’re sick and it’s cold outside.
I wrote down all the ingredients and took a break from the de-cluttering to go to the supermarket. While I was there, I remembered I had two stalks of corn in the fridge, that I hadn’t yet used…which made me think of the corn salad I make every summer. Both salads had the same ingredients, so I decided to merge them both together in a wonderful harmony of tastes and textures!!!!
Ahem…Okay, I’m getting carried away with myself now aren’t I?
I went home and prepared the salad a few hours before dinner. This is a cold salad and since it has vinegar, you want to give it time to sit and let the vinegar soak into the beans and corn.
We made it with a roast pork which was equally as delicious…For the pork, I added some ground pepper, chipotle spices and a light dusting of a dry rub and then let it sit in Mojo Criollo for hours. Mojo Criollo is basically a Spanish bbq/marinating/all purpose sauce. I remember my mother putting it on EVERRRRRRYTHING. It’s an amazing thing….everyone should have a bottle in their fridge.
Here is a picture of the Pork and Corn/Bean Salad together.
Back to the salad,
Here are the ingredients I added:
In a bowl add:
navy beans (the easiest way would be to get them from a can…if so, make sure to rinse them…the ones i bought were packed with bacon fat, so I had to do a quick sautee of them to melt the small pieces of raw fat.)
to the bowl, then add:
rice wine balsamic vinegar (the original recipe called for red wine vinegar, which also works well, as I’ve tried that before)
salt and pepper
sprinkle with freshly chopped parsley and mix.
Refrigerate for a few hours and mix again before serving.
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