Bean Salad

I was never much of a salad person back home. I don’t ever remember having a salad in or as part of a meal unless it was in the form of some kind of a raita. During my initial years here, I was pretty rigid food-wise, and our meals comprised largely of rice along with curd/yogurt in some form or the other which was due, in part, to the fact that it was my all time favorite meal. Also, I was only just learning (rather unwillingly) to cook and that seemed the simplest thing to prepare. My eating habits have since changed over time, and I am a bit more flexible and open to new tastes now than I was when I first got here. There’s a lot more variety in the meals I make these days. However, curd-rice with pickles (the Indian kind) continues to remain my ultimate comfort food to this day.

If I’m making a salad, I prefer going for something that is hearty and filling. I put together this bean salad for dinner the other day, which we had along with some cold soup.

Ingredients:
1 can of Roman beans
½ cup frozen corn, thawed
½ cucumber, peeled & diced
1-2 scallions, chopped (white and green parts)

For the dressing:
1 Tbsp olive oil
Juice of a lemon
½ tsp lemon zest
1 tsp Dijon mustard
2 Tbsp honey
Salt & Pepper

Method:
Place all the ingredients in a large bowl. Pour the dressing over it. Toss to combine. Chill and serve.

This goes to Lisa for the June edition of No Croutons Required. The theme this month is soups or salads featuring legumes.