Making Bean Salad For A Barbecue: Part 1

Video Transcript

"So the next salad we are going to be doing today is we are going to be doing a bean salad. Bean salads are great because they can be made ahead and in fact, are way better if you do them the night before and let the beans marinate in your dressing. So I am going to start. The way that you know how to select your beans is that you want a nice variety of colors. You, of course, wouldn't do and all white bean salad, such as putting chickpeas and white beans together. Then it is just not very enticing visually. So I am starting with some red kidney beans, some black beans. Of course, I am just draining all of that. Get all the liquids out of the cans. This is just the fastest salad. It is really good to make actually, not just for a party, but to keep in the fridge because it makes a really good fast lunch. These white ones are sticking a little bit. These are really lovely in the salad because they are particularly creamy bean. So shake the excess water off as much as you can. Transfer those in to the bowl. You will see, once they are mixed together, you could add any number of beans that you want. But just for a three-bean salad, you also do green beans, fresh green beans, add that. But just for a really fast salad that you can pull out of the pantry. The coloring is pretty good for that. We are going to add onions, a little red onion because they are nicer color; finely chopped up but not too finely. Then going to chop; that's not the right knife; these read peppers and we are going to come back and do the vinaigrette."