Suddenly, smatterings of color now dot the landscape. The hummingbirds are disappearing, migrating as soon as the days got cooler. The deer, squirrels and birds outside have altered their patterns of activity as well. The sun has shifted in the horizon as days are shortening noticeably. Change is in the air, and my habits reflect the arrival of fall which snuck up on me.
I call this the September shift. I am frenzied in the garden, working daily to clean up and complete an unrealistic list of projects. I begin to think of piles of wood for the fireplace, approaching holidays and accompanying lists, and preparations for nesting in colder weather in dress and bedding and decor. Most of all, I begin to crave hearty, warming foods to comfort the soul in the coming months.
In the fall, my cravings for salads turn from greens to beans and legumes. Great with soups or a thick slice of bread and a piece of cheese, these salads serve as sides or a meal in their own right. To make my Bean Salad, you can use black beans, pinto beans, cannellini beans, garbanzo beans, or kidney beans as well as wax or green beans cooked tender crisp, depending on your preferences or what you find in your pantry. No matter the combination, Bean Salad is prepped quickly and tastes delicious.
Bean Salad
4 cups cooked or canned choice of two types of beans, rinsed and drained
1 cup diced bell pepper
1 cup fresh or frozen corn
1/2 cup diced celery
1/2 cup diced red onion, soaked in cold water to take the edge off the onion
1/4 cup chopped fresh, flat-leaf parsley
1/3 cup apple cider vinegar
1/4 cup granulated sugar
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon ground black pepper
- Combine beans, bell pepper, corn, celery, onion, and parsley in a medium bowl.
- In a separate bowl, whisk together vinegar, sugar, oil, salt and pepper. Add to beans; toss to coat.
- Chill salad for several hours to allow beans to soak up the flavor of the dressing.
Yield: 4 to 8 servings
