Bean Salad in mint dressing

Piste · 08-01-2010 12:58am #1

Hey there, I got a really nice bean salad with mint dressing from Teasco the other day and would like the recreate it as it was so nice and would be a good thing to bring to college for lunch. I'm sure it's not too difficult, I'm sure it's just a matter of cold cooked beans, olive oil, white wine vinegar (or spirit vinegar) and chopped mint, but does anyone have an actual tried-and-tested recipe that they like, to save me experimenting and having to throw out perfectly good beans?

Jessibelle · 08-01-2010 1:08am

hey,
we use this one at home, it makes an awful lot though so you may want to reduce quanties a little

* 4 Tbsp. apple juice,
* 200ml apple cider vinegar
* 200ml balsamic vinegar
* 1 Tbsp. minced fresh garlic
* 2 tsp. salt
* 1 ½ tsp black pepper
* 3 Tbsp. fresh chopped mint (or 1 ½ Tbsp. dried)
* 3 Tbsp. white sugar

Whisk or blend all together. Be sure sugar is dissolved before using.

Piste · 08-01-2010 1:12am

Wonderful! The vinegarette looks lovely! About how many portions does it serve?

Jessibelle · 08-01-2010 1:16am

If you were going for a generous portion of food, I'd say you'ed get easily 6-8 out of it. It's light but slightly sweet so doesn't always suit everyones palate. It's lovely on summer salads also, for leaves going with bbq lamb or somesuch.

Piste · 08-01-2010 2:02am

Any idea how long bean salad keeps for? I wouldn't mind making a big batch so I could just throw some into a tub before I go to college.

Jessibelle · 08-01-2010 2:42am

Piste wrote: »

Any idea how long bean salad keeps for? I wouldn't mind making a big batch so I could just throw some into a tub before I go to college.

I'd hazzard that you could get up to five days or so if you kept it in an airtight container in the fridge. Definitely at least 3 days (never really lasts much longer than that here

) Just remember cooked beans can ferment very quickly, so maybe go by taste the first few days and use that as a guide?

Bean Salad in mint dressing

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