Broiled 3 Bean Salad

This salad is one adapted from Mark Bittman's How to Cook Everything Vegetarian. I turned to this monstrous, awesome cookbook for ideas on picnic food to take to work. September marked the end of a fiscal year for us, and so we took advantage of the warm (but not stifling hot) weather to have a picnic. There were lamb burgers and all kinds of meat on the grill. One co-worker did remember us veggie-eaters and brought veggie burgers, but really, they weren't needed with the amazing spread. I work for an international organization, and the food on the tables were a testament to it. Pot stickers, quinoa, Indian curries, Nepalese beans, chips and brownies and fruit tarts. It was good eating. But back to the salad...

I needed something that would be sufficiently festive for a picnic, but could be made the day before and sit in the refrigerator all day before eating. This salad was perfect! The curry and spices really needed time to do their thing, and the beans didn't become soggy in the least bit. It was a hit, and I only had a couple of spoonfuls left in the bowl.

Broiled 3 Bean Salad

1 red onion, thinly sliced
1 clove garlic, minced
1/2-inch piece of ginger, peeled and minced
1 teaspoon sugar
2 teaspoons curry powder
salt and pepper to taste
2 Tablespoons balsamic vinegar
1/2 pound creamer beans, or some other variety of green bean, cut into 2-inch pieces
1 can of chickpeas, drained
1 can of kidney beans, drained
up to 1/4 cup neautral oil, like safflower

1) Heat the broiler and adjust the rack so that the pan is 4-5 inches from the heat.
2) Put the onion, garlic, and ginger in a large heatproof bowl and sprinkle with sugar, curry, salt and pepper. Drizzle on the vinegar and toss gently to coat.
3) Spread the green beans on a rimmed baking sheet and drizzle lightly with oil. Toss to coat. Broil, shaking the pan occassionally, until they begin to blister (about 5-7 minutes). Add beans to onion mixture and toss to mix.
4) Spread the chickpeas and kidney beans on the baking sheet and drizzle with oil to coat. Broil until they get brown and the chickpeas are crunchy, about 5 minutes. Add them to the bowl and toss. Taste and adjust seasonings as needed.

I was a little worried about having raw onions, but the dressing really toned it down. It's a little strong with the curry and onion and vinegar, but still light and refreshing enough for a warm day and picnic. I really liked it and would definitely make it again. Plus, there's lots of variations to be had with this one!

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