You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Recipes

  • Add cob appeal: 10 things to try
    It's hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt. But we figured we'd give it a try anyway.
  • Add cob appeal: 10 things to try
    It’s hard to improve on the delicious simplicity of summer-perfect corn on the cob slathered with butter and sprinkled with salt.But we figured we’d give it a try anyway.
  • Going above, beyond the watermelon slice
    Watermelon is one of those foods you really don’t need to overthink.Slice it. Eat it. Spit out the occasional seed. Done.Trouble is, the sweet, refreshing taste of watermelon is so appealing in ...
Advertisement
Washington Post
Basil-Oregano White and Black Bean Salad

Quick side dish

Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.

The garlic gets stronger as this dish sits, so I prefer to serve it the same day it is made.

The dressing can be processed using an immersion (stick) blender, a mini food processor or a blender, or the ingredients can be finely chopped by hand.

Basil-Oregano White and Black Bean Salad

1/4 cup extra-virgin olive oil

2 tablespoons finely chopped garlic

2 tablespoons red wine vinegar

1 cup loosely packed fresh basil leaves ( 1/2 ounce), coarsely chopped

2 tablespoons loosely packed fresh oregano leaves ( 1/8 ounce)

1/4 teaspoon sugar

Kosher salt

Freshly ground black pepper

1 1/2 cups cooked, no-salt-added black beans

1 1/2 cups cooked, no-salt-added navy beans

Combine the oil and garlic in a small sauté pan over medium-low heat. Cook for 10 minutes, adjusting the heat as necessary to cook but not brown the garlic; remove from the heat.

While the garlic-oil mixture is cooling, combine it with the vinegar, basil, oregano and sugar in a mini food processor or blender. Season lightly with salt and pepper. Puree until smooth.

Combine the dressing with the black beans and navy beans, mixing well to thoroughly coat. Taste, and adjust the seasoning as needed. Serve at room temperature. Makes 4 to 6 servings.

– Stephanie Witt Sedgwick, Washington Post

Advertisement