Three Bean Salad with Honey Dijon Lime Dressing

A cricket has made his home right outside our front door. He chirps all day long. I used to find it irritating because it is so loud and rarely stops, but now I find it peaceful. Life is strange in what we choose to love or hate.

Food is basically the same way. People either love or hate things, often without even trying them. I am guilty of it occasionally. I try not to but some things just get into my head and I find it hard to get past the blockage, such as calf brains, testicles and other particular parts. BUT, I am working on it. One thing at a time!

And for those of you who are not into the innards of an animal, this post is not about animal parts of any kind. It is just me being philosophical about life and growth. I am working to grow by trying the new foods that I always considered yucky without even trying them or retrying some I did not like earlier in life. Food tastes change just as our personal taste change as we mature.

Chicken pâté, in Italy, last year, is a great example of me growing and changing. I did not like pâté here in the US, but the fresh goodness of the chicken pâté I had in Italy was wonderful. That was a defining moment that determined I needed to expand my horizons and give things are try, even when I thought I did not like them. Hurrah for growth!

Okay, okay. I am letting go of my philosophical views on growth for a moment and moving back to the recipe, which really does not contain any meat at all. Three Bean Salad with Honey Dijon Lime Dressing.

Sweet, slightly sour and spicy all rolled into one salad, complete with three types of beans, cherry tomatoes and corn. A beautiful side dish for grilled food, to carry to a party, just to eat alone or with my Grilled Chicken with Chili Lime Cilantro Marinade.

The main ingredient is a one pound bag of Soycutash from Trader Joe’s. Soycutash is a mixture of edamame, corn and red peppers. If you do not have a Trader Joe’s, you can use 1 1/2 cups shelled edamame, 1 cup corn and 1/2 cup chopped red pepper. Or just switch it up into the veggies you want!

A Fresno chili gives the salad just a little sweet hint of heat. Jalapenos, serranos or your choice of fresh chili will work well as a substitute too.

Switching up the beans for your favorites is also an easy change. This recipe is beautiful in the fact that it is so accepting of different ingredients without harming the flavors, so use your imagination and have fun with this one.

• Servings: 8 - 10
• Time: 20 mins
• Difficulty: easy
• Print

1 16 oz. bag of Trader Joe’s Soycutash

1 15 oz. can chickpeas, drained and rinsed

1 15 oz. can kidney or black beans, drained and rinsed

1 cup cherry tomatoes, quartered or halved, your choice

1/2 cup cilantro, chopped

1/2 large shallot, finely chopped

1 garlic clove, minced

Juice from whole large lime

1/3 cup olive oil

3/4 to 1 Tbsp. Dijon mustard

1/2 to 1 Tbsp. honey, based on your taste

Salt and Pepper to taste

Blanch the bag of Soycutash in boiling water for three minutes. Remove from heat and drain. Place in a large bowl.

Add the beans and tomatoes to the mix.

Combine cilantro, shallots, garlic, lime juice, olive oil, mustard and honey in a small bowl or mixing cup.

Pour over the bean mixture and season with salt and pepper to taste.

Place in the fridge and all the mix to marinade in the dressing for about 30 minutes before serving. This gives time for the flavors to meld.

Taste and adjust seasoning as needed before serving.

Serve at room temperature or cold.

Lots more yummy bean salad recipes:

Caprese White Bean Salad from Inquiring Chef

Black Bean and Corn Salad from Feed Your Soul Too

Village Salad from Cooking LSL

Spicy Thai Bean Salad with Bacon from Simply Fresh Dinners

Cannellini Bean Salad from Tastes Spicy