| Prep: 15 mins | Cook: No Cook | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 270 | 9g | 1.3g | 40g |
| sugars | fibre | protein | salt |
| 6g | 10g | 13g | 0.2g |
Why I Love French Red Bean and Corn Salad
Growing up in Montana exposed me to a fascinating melange of culinary preferences and traditions, and it’s in this spirit that I present to you the delightfully vibrant Red Bean and Corn Salad. A French recipe inspired by the fresh produce cultivated in the warm, southern regions of France, the Red Bean and Corn Salad has won my culinary heart many times over. It might seem like a stark departure from my traditional bison burgers or huckleberry pies, but this salad is a testament to my evolving palate.
A Salad with a Story
Every recipe has a story, and this one isn’t any different. While I’ve been heavily influenced by the Montanan spirit and its bountiful produce, my love for exploring new flavors led me to the idyllic pastures of France. This salad is an ode to the French Culinary Master, Alain Passard, who has long advocated for vegetable-centric cuisine. His exquisite artistry with vegetables compelled me to create a dish that was as simple as it was flavorful.
The Red Bean and Corn Salad: An Ode to Simplicity and Flavor
Now, let’s talk about why I love this recipe. On the face of it, this sounds like any other salad, but it’s the addition of hearty red beans, sweet corn kernels, and the punchy, tangy dressing that truly set it apart. This salad is unique because it flawlessly bridges the gap between comfort and health. No longer are the two mutually exclusive – you can relish a hearty salad without fearing the consequent calorie intake!
Moreover, I admire how versatile this salad is! It works as a fabulous standalone dish but also pairs remarkably well with a simple, grilled chicken breast or a piece of grilled salmon; thereby transforming it from a humble side into a complete, wholesome meal.
Conclusion
In conclusion, this Red Bean and Corn Salad is much more than a French recipe. It’s a hallmark of the gastronomic adventure, a tribute to my journey that began in the vast landscapes of Montana and continues to explore exciting, unknown territories. I hope as you prepare and savor this salad, it brings you as much joy it brings me, and maybe, just maybe, you’ll fall in love with it the same way I did.
What You’ll Need
- 3 cups of red beans
- 2 cups of corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Method
Step One
To start, gather all your ingredients for the red bean and corn salad.
Step Two
Next, drain and rinse the 3 cups of red beans. Put them in a large salad bowl along with the 2 cups of corn kernels.
Step Three
Dice your 1 red and 1 green bell pepper. Finely chop the onion. Add the peppers and onion to the salad bowl.
Step Four
Now, mince 2 cloves of garlic and chop 1/4 cup of fresh parsley. Add these to the salad as well.
Step Five
It’s time to make the dressing. In a small bowl, combine the 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard. Whip them together until the ingredients are completely integrated.
Step Six
Pour the dressing over the salad in the large bowl. Toss the salad so all ingredients are evenly coated in the dressing.
Step Seven
Finally, season your salad with salt and pepper to taste. Toss the salad once more to spread the seasoning.
Step Eight
Allow your salad to sit in the fridge for at least an hour before serving. This will give the flavors more time to meld together. Enjoy your delicious and refreshing red bean and corn salad!
