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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Tangy Lime and Bean Salad

You can substitute other beans for those in this recipe, depending on what you have on hand: black bean, chickpeas, and white beans all will work here.
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can black-eyed peas
  • 3⁄4 cup celery, chopped
  • 1⁄4 cup Spanish peanuts, finely chopped2 tablespoons shallots, diced
  • 1⁄3 cup lime juice
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup granulated sugar2 teaspoons fresh parsley, minced
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon chipotle pepper, ground
  • 1⁄8 teaspoon cumin, ground3 tablespoons salad oil
To Make

1. Drain and rinse the kidney beans, pinto beans, and black-eyed peas. Place beans in a large mixing bowl. Stir celery, peanuts, and shallots into the bowl.

2. Whisk lime juice, vinegar, sugar, parsley, salt, chipotle pepper, and cumin together in a small bowl. Mix until sugar dissolves completely.

3. Pour dressing over beans and mix well. Drizzle oil over salad and mix well. Cover
bowl with lid and place in refrigerator. Let salad marinate for 1 to 12 hours. Mix well
before serving

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