Mexican Four Bean Salad

We'd gotten all the ingredients for Mexican dinner tonight - taco and/or enchilada stuff, ingredients for fresh guacamole, fryin' up some corn tortillas for fresh chips.  But lunch time rolled around, we'd skipped breakfast, and I decided to make 3-bean salad for lunch.  Looking in the fridge, I was staring at all the tasty Mexican ingredients and decided to do a spin on my salad.  It rocked!  I think we're going to use some of it in our tacos or enchiladas tonight!  Way better than refried beans!

Just learned about this band and kind of digging their sound - think I'll check out more.  Latterman singing "We Work the Night Shift".  -jen

MEXICAN FOUR BEAN SALAD
Time:  15-20 minutes
Difficulty:  Easy
Serves:  4-6

• 1 can (15oz) garbanzo beans
• 1 can (15 oz) red kidney beans
• 1 can (15oz) white beans
• 1 can (15oz) green beans
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1 teaspoon Mexican oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon celery seed
• 1/4 teaspoon (4 dashes) green Tabasco sauce
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup chopped green onions (about 4 medium sized) 
• 3/4 cup chopped red bell pepper (about 1/2 a pepper)
• 1/2 cup chopped green olives (or black if you prefer)
• 1/2 cup cilantro, chopped 
• 2 teaspoons chopped jalapeño (fresh or canned)
• 1 heaping tablespoon minced garlic

Combine all four cans of beans in a colander.  Rinse, then set aside to drain.

In a large mixing bowl, combine lime juice, vinegar, and mustard.  While whisking, slowly drizzle the olive oil in until combined.  Whisk in oregano, cumin, celery seed, Tabasco, salt and pepper.  Add the drained beans to the dressing.  Add green onions, bell pepper, olives, cilantro, jalapeño and garlic.  Toss to coat.  Serve at room temp.

Asian Salad Dressing & Marinade

Asian Dressing with Chinese Chicken Salad

For years now, when we've wanted an Asian dressing, we've just thrown some crap together.  Some have been good, some have been not-so-good, but we never wrote down what we did.  So a little while ago, I decided I was going to get myself a solid recipe that I could make that would be consistently awesome every time.  Bam!  Here it is!  I love this dressing!  We use it for all kinds of things: green leaf salads with some cucumber, shredded carrot, green onions and cashews; marinade for chicken or pork (but only marinate it for a few hours or the vinegar and lime juice will "cook" the meat and make it kind of mealy); sometimes we'll toss some veggies like broccoli, onions, bell peppers and zucchini with it and then roast them; made a Thai-style 4-bean salad with it.  Very diverse.  Very yummy.

I was in an Elvis mood the other day (because I love Elvis)... but then I remembered U.S. Bombs' "Rocks in Memphis" and had to listen to it again.  You think Lisa Marie has even heard this song?  -jen

ASIAN SALAD DRESSING AND MARINADE
Time:  all of like... 5 minutes, maybe, if you measure slowly
Difficulty:  Easy
Makes:  1.5 cups

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons hoisen
• 2 tablespoons toasted sesame oil
• juice and zest of 1 lime
• 1 tablespoon honey
• 1 tablespoon hot mustard (or any mustard)
• dash of sriracha (or more, if you want it spicy)
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• 1 teaspoon chopped ginger
• 1 cup canola (or vegetable) oil

Combine all ingredients together in a blender and blend for a few seconds!  You can store this in your refrigerator for a few weeks at least.  It should emulsify pretty well, so there shouldn't be much separation.  Just give it a quick shake before use!