If you went to public school like me, chances are you were served The Bean Salad That No One Touched. It usually came in a small plastic container which I did not even bother opening.
Ingredients
FOR THE TAHINI YOGURT DRESSING
- 1 tsp.
kosher salt
-
Juice of 1 lemon, plus more as needed
- 1
shallot, finely chopped
- 1
clove garlic, grated
- 1/4 c.
chopped fresh parsley
- 1 tbsp.
chopped fresh mint
- 1 tsp.
freshly ground black pepper
- 1/2 tsp.
cumin seeds
- 1/2 tsp.
ground coriander
- 1/2 tsp.
crushed red pepper flakes
- 1/2 c.
full fat Greek yogurt
- 1/2 c.
tahini
- 1 tbsp.
honey
- 1 tsp.
lemon zest
FOR THE SALAD
- 8 oz.
string beans, chopped
- 1
(15.5-0z.) can kidney beans, drained and rinsed
- 1
(15.5-oz.) can chickpeas, drained and rinsed
- 1
(15-oz.) can white hominy, drained and rinsed
- 1
red bell pepper, seeded and finely chopped
- 1 c.
roasted salted peanuts, roughly chopped
Description
- Step 1Make the dressing: In a large bowl, stir together salt, shallots, and lemon juice, then add in garlic, parsley, and mint.
- Step 2In a small pan over medium-low heat, toast pepper, cumin, coriander, and red pepper flakes until fragrant, about 30 seconds. Transfer toasted spices to the large bowl, then add in yogurt, tahini, honey, and lemon zest and stir until smooth, adding 1 to 2 tablespoons more lemon juice or water as desired to loosen the consistency.
- Step 3Optionally, blanch string beans in a pot of salted water or microwave until vibrantly green, 1 to 2 minutes. Add to the large bowl all beans, hominy, and bell pepper, and stir to coat evenly with the dressing.
- Step 4Top with peanuts right before serving.
