By Esther Boateng
If the term ‘salad’ conjures up images of limp lettuce leaves and watery tomatoes, fear not, this recipe is hearty and protein packed. Take a bowl of white beans like Pinto or Great Northern beans, coat them in a light vinaigrette dressing, along with vegetable powders, and seasoning to heighten the flavor profile, and you’ll have a quick and easy meal in next to no time.
Seasoning is key in this recipe. There’s no need to go overboard; however, you want to be generous and add sufficient Pepper Salt, salt, Wild Ramp, Threefold Savory, and perhaps other seasonings you have available, plus extra ingredients like radishes, olives, or capers, to turn this into something more than a bland bowl of beans.
It pays to prepare your dry beans ahead of time; this involves soaking them overnight instead of using pre-cooked beans from a can or carton, as I did on this occasion. Big mistake. I thought I could cut corners and use a can of beans, instead of my regular practice of soaking the beans overnight. I can’t fault the taste; however, the texture was overcooked, and on the mushy side. I strongly recommend sprouting your beans, especially in a recipe like this one where it’s the main ingredient. Sprouted beans also retain their shape better if you want to store them as leftovers in the fridge for the next day.
This bean salad tastes great warm, but you can also eat it cold straight from the fridge. Feel free to add some additional protein, such as sliced chicken or chopped shrimp, sautéed in garlic, ghee, and a sprinkling of salt, for a more substantial meal.