But the taste, well, let me put it like this.
I was invited to a shrimp boil aka Low Country Boil, and as is usual around here, we bring something. I had decided to bring some crusty artisan bread I'd picked up in the big city but I really kinda wanted to make something.
And I thought a three bean salad would be good. The contrast of a three bean salad with the yummy Low Country Boil, I thought they would complement each other nicely.
I didn't want to go into town for anything, it was Memorial Day weekend and I knew it would be crowded down there.
I delved into my pantry. I 'knew' that there was a can of green beans in there, along with some garbanzo's and some kidney beans.
There weren't any green beans anywhere in there and the can of Kidney Beans, well, let me just say, I thought I rotated my pantry goods a lot better, cause the beans were three years out of date.
I did recycle the can though.
But that left me with just garbanzo or chick peas if you'd rather.
However I'd picked up a can of Cannelini Beans last week so I grabbed that can before it could disappear into the depths of the pantry.
I now had two kinds of beans.
I knew I could make a nice viniagrette but they would have looked really bland and would have been mooshy in the mouth.
In other words, no crunchy contrast.
Back into the pantry for another look see.
I found a can of water chestnuts and a can of Southwestern Style Corn and that was good. I also added a small can of mushrooms, but they really didn't add much other than a little visual contrast.
So I raided the fridge.
There was a whole stalk of celery in there as well as some scallions or green onions.
I then proceeded to dump and rinse and chop and combine everything.
And it looked very pretty.
But I needed a dressing on it.
And here's where I really had fun.
I had some Black Currant Balsamic Vinegar from Smashing Olives, as well as some Baklouti Green Chile infused Olive Oil.
Mixed them together and added a little more EVOO and tasted again.
Poured them over the salad and tasted and then proceeded to fill a bowl and eat it.
While it looked and tasted good at this point, I still wanted a little more color in there so I grabbed a jar of pimentos and some more corn, out of the freezer this time.
Mixed them in and had another bowlful, just to taste.
I was going to be bringing it to share and wanted to make sure it did taste good.
I think this is the best chopped type salad I've ever made. I did take it to the party, but luckily for me, there was some left to take home, and I've had it for lunch two days now.
When I make it again, and I will make it again, I'll add a chopped red pepper for a little more crunch and I won't add the mushrooms.
Other than that, won't change a thing.
1 can (15 oz) Garbanzo Beans, drained and rinsed.
1 can (15 oz) Cannellini Beans, drained and rinsed.
1 can Southwest Style Corn
1 whole stalk celery, chopped
1/2 cup frozen corn
1 bunch (6 or so) green onions, chopped whites and greens
1 can water chestnuts, chopped
1 jar (2 oz) Pimentos or
1 red pepper, chopped
1/2 cup Black Current Balsamic Vinegar
1 tablespoon or more to taste, Baklouti Green Chile Olive Oil
1/2 cup EVOO
Whisk together and pour over vegetables, mix, then refrigerate for an hour or more to let the flavours get acquainted.