This month, Stephanie Maslanka (MO#1086) shares one of her tried and true recipes for summer - a Mixed Bean Salad that delighted many of us at the 4th of July community potluck and cookout. 

Beyond the deliciousness of the flavors, we're spotlighting this recipe in honor of the [r]evolutionary earthly powers of its 16 beans!

Beans are powerful, not just because they're packed with protein, but because these legumes are powerful partners in regenerating degraded soils. Through a symbiotic relationship with bacteria in their root nodules, beans (like other legumes) convert atmospheric nitrogen into a form plants can use, enriching the soil. This natural fertilization reduces the need for synthetic nitrogen fertilizers, benefiting both the environment and plant growth. 

That's one of the reasons that beans have been part of the bioregional diet of the Mohawk River Valley going back well over seven  generations. As one of the three sisters - along with corn and squash, they model the power of reciprocity and relationships of mutual flourishing at the heart of thriving democracies and cooperative economics. As the late, great American Revolutionary, Grace Lee Boggs (1915-2015), revolution and evolution are integrally related, expressing "I think that rebellions arise out of anger, and they're very short-lived; And a revolution has some sense of a long time frame, millions of years that we've been evolving on this planet."
 

This recipe will make approximately 4 to 6 cups of bean salad.
 

Ingredients

• 8oz of Mixed dried beans*

• 1 medium onion diced (red or Vidalia)

• 4 stalks celery diced

• 1/2 cup olive oil

• 3/4 cup rice wine vinegar 

• 3/4 cup sugar

• 1/4 cup pepperoncini or pickled jalapeño pepper brine

• 1/2 tsp salt

• 1/2 tsp pepper

* note on mixed dried beans. Stephanie notes that she used 16 bean dry soup mix (DO NOT USE the packet of soup seasoning) You can use any mixture of dried beans and lentils.
 

Prepare beans  

This is the quick method I use:

• Rinse and sort beans to remove any stones or debris.

• Place beans in a large pot, add 4 cups of very hot water.

• Bring to a boil let boil for five minutes.

• Turn off the heat put on a lid. Let soak for one hour.

• Drain and rinse well.

• Return beans to clean pot add 4 cups of very hot water bring to a boil,  lower to a simmer put on a slightly tilted lid to let some air escape.

• Simmer approximately 1-1 1/2 hours  checking after 1hour for tenderness of your desire.

Prepare Celery, Onion, & Dressing

While this is cooking dice your celery and onion.
Add to a large serving bowl, mix in all your dressing ingredients stir well until the sugar is dissolved.
 

Combine All Ingredients

• When your beans are done, drain and rinse them very well in cold water. I suggest letting them sit in a cold water bath for 10 -15 minutes.

• Add the beans to your dressing and toss well.

• Let refrigerate for one hour minimum overnight is great. The longer your salad marinates the better it tastes.

Serving Options

• Delicious as a side dish!

• Wonderful with crackers or chips!

• Adds great protein and flavor to any meat, vegetarian, or vegan sandwich/wrap.

Enjoy!