Saltwort Two Bean Salad

More Beans more Greens

Trout Bean Salad

Ingredients

1 cup black gram beans

1 cup cannellini beans 1 bunch saltwort herbs 2-3 stalks of dill

0.5 white onion

8-10 small pickles

3 cloves of garlic

0.5 green pepper 3-4 tbsp fresh lemon juice

3-4 tbsp safflower oil

1 tbsp dijon mustard

salt (0.5 tsp) to taste

Directions

1. Bring two cups of water to boil in two separate pans. Add pinch of salt to each pan, then black gram beans and cannellini beans to each pot, cook on medium heat for 25-30 minutes. Turn the heat off, cover, and let cool to room temperature.

2. Chop the saltwort, dill, white onion, pickles, and half of a green pepper. Place in a medium bowl, set aside.

3. Add the lemon juice, safflower oil, dijon mustard, salt, and one tbsp of the liquid from the cooked beans (if available) in a small mason jar with a lid. Mince the garlic and add to the liquids, cover and shake well to mix everything into a creamy dressing.

4. Drain the beans (do not throw away any liquids - see below). Add the beans to the chopped greens and herbs and mix.

5. Drizzle the dressing and gently mix, taste and add salt as needed.

6. Refrigerate for 10-15 minutes before serving.

Tips

Wash and soak the beans overnight to facilitate the cooking time, the beans should easily break with two fingers once cooked.

The cannellini beans will cook faster than the black gram ones.

Use the leftover liquids from cooked beans to make a soup, smoothies, or salad dressings. You may also water your plants if you do not plan to use it.

The flavors will develop more if you leave overnight.

Use apple cider vinegar instead of lemon juice to play with flavors, and add little honey to balance flavors as needed.

#zerowastecooking

#vegan

#vegetarian

#beansalad

#cannellinibeans

#Blackgrambeans

#kitchenproject

#four_in