Appaloosa Bean Salad

This is the non-yogurt version. I sometimes split the mixture and add yogurt to half the dressing/salad and leave the rest as you see here. Other times, I make it all without and stir in a bit for Child Tester’s bowls.

You can use whatever other beans you’ve got on hand for this, but this is the kind I used. Cranberry and pinto beans will be closest, if you’re of the disposition to get as close to a recipe as possible. If not? Black beans are fantastic here, and ditto thawed edamame, chick peas, all the beans!

What I really like about this salad is that you can eat it warm or cold, so it’s really adaptable to your mood and preferences. Child Tester prefers this as the yogurt version, whereas I prefer the non-yogurt version for textual reasons. You do what you like! If creamy is your deal, yogurt up! If not, simply make it without. This can easily be adapted to whatever you’ve got in your home and whatever flavor preferences, so there’s no need to go to the store if you’re missing something on the list!

Here’s what you’ll need

2 cup dried appaloosa (or other) beans
water
pinch or two of tea, tied up in cheesecloth (or 1 tea bag)
1 tablespoon kosher salt

2 stalks of celery, cut in half lengthwise, then sliced
1 peeled diced cucumber
1 tomato, chopped
6 chopped hard-boiled eggs

Dressing:
1/2-3/4 cup yogurt (optional) 1 tablespoon stone ground mustard
1 teaspoon tahini
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon crushed red pepper flakes (optional
1/4 cup fresh mint, rough chopped

Here’s what you’ll do

Soak the beans overnight. Drain your beans, then add fresh water and the tea bag (or pinch in cheesecloth). Simmer the beans until almost tender. Add salt and simmer until tender. Remove tea, drain, and let cool down some. Add the remaining salad ingredients and mix. Do NOT salt anything else without tasting first! The beans should be fairly salty. Whisk together all the dressing ingredients then fold into the salad. Chill or not, as you prefer. Serves 2-4.