Another recipe perfect for the holidays….well, yes. The holidays that just passed. I like to pretend it’s still Christmas time, so play along. Just like most recipes so far, this Two Bean Salad is not only quick, it’s easy enough for beginners, too. You’ve got 3 main ingredients and a few spices that will all go in the same pan. Easy peasy! And not much to clean up, either.
I literally could not be more excited to post this Two Bean Salad recipe this week.
Not because it’s my favorite one in the book (it’s up there), but because these pictures are the FIRST ones taken with my brand new Canon Rebel t3i DSLR camera. And more importantly, the fancy shmancy 100mm macro lens it’s carrying. It took me a really long time to decide what camera and lens to go with, but after many hours of research, I feel confident I’ll enjoy these.
Granted, I’ve got a long way to go before these pictures are magazine-ready, but WOW. They beat the socks off my purple Canon point-and-shoot. All I want to do is take pictures of food all day. All. Dang. Day.
Do you have a favorite camera or lens for photographing food? I’d love to hear about it. Each photographer has such a different style and shooting preferences. Even my two main photo buddies prefer incredibly different camera bodies and lenses.
Balsamic Seared Two Bean Salad
- 4-5 c. fresh green beans with trimmed ends
- 1 large red onion
- 1 can black beans (rinsed, drained)
- 2 Tbs. extra virgin olive oil
- 1 Tbs. garlic powder
- 2 tsp. chili powder
- 1/2 tsp. pepper
- 1/2-1 tsp. Himalayan sea salt
- 3 Tbs. balsamic vinegar
- 1/2 red bell pepper cut into thin slivers (optional)
- Chop red onion into 1-inch pieces.
- Rinse and dry green beans. Cut all ends off if desired.
- Heat pan on medium-high heat. When it reaches full heat, add 2 Tbs. olive oil and allow the oil to come to heat.
- Add onion and sauté for about 5 minutes.
- Add green beans, all spices, and balsamic vinegar. Cover for 5 minutes.
- Stir with a spatula for another 5-10 minutes until there is a nice sear on the green beans. (It should look slightly burned on parts of the green bean, but not charred.)
- Note: if you like your green beans more tender, steam them before hand. For these cooking instructions, they will still be slightly crunchy.
- Add rinsed and drained black beans last and allow to warm in the pan for a few minutes before serving.
This side dish is so full of flavor and extremely healthy! It goes great with rice or quinoa and basically every dish you’d find around the Thanksgiving dinner table. Last year, my whole family ate it right up before I could even get seconds! We’re talking about hardcore carnivores here, just sayin’.