Seneca Cornstalk Bean Salad

Yield: 5-8 servings

Prep Time: 12 hours

Cook Time: 50 minutes

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Cookware

• Heavy-bottomed sauce pot

• Large mixing bowl

Ingredients

For the salad…

• 225g (1 cup) cooked Seneca Cornstalk beans

• 225g (1 cup) cooked chickpeas/garbanzo beans

• 1 Suyo Long cucumber

• 1 sweet bell pepper

• 1/2 cup diced Tropea Rossa Tonda onions

• 3 tablespoons capers

• 2 tablespoons chopped parsley

• 2 tablespoons minced dill

• 4-5 mint leaves (torn)

For the dressing…

• 1/4 cup apple cider vinegar

• 1/4 cup extra virgin olive oil

• 1 clove garlic (minced)

• 2 tablespoons lemon juice

• 2 tablespoons dijon mustard

• 1 tablespoon honey

• 1/4 teaspoon Kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground cumin

Instructions

1. Soak and cook the beans (see notes for additional information). Transfer to the refrigerator to fully cool.

2. Quarter the cucumber lengthwise and slice into bite-sized pieces, discarding the end pieces. Dice the pepper into small pieces (about 1-2 cm in diameter). Dice the onions into smaller pieces (no larger than 1 cm in diameter).

3. Combine diced vegetables, cooked beans, and capers in a large mixing bowl.

4. In a separate bowl, combine all of the dressing ingredients and whisk until emulsified.

5. Pour your desired amount of dressing over the salad ingredients and toss until everything is evenly coated.

6. Serve with a garnish of fresh herbs!

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Introduction

Filling, yet fresh. This Mediterranean-inspired bean salad is the perfect dish to highlight the smooth, dense texture of the Seneca Cornstalk bean. When soaked and cooked with an assortment of aromatics, these beans can deliver concentrated flavor, which we find to pair well with simple salted chickpeas. Together, the contrast in flavors makes this dish a far more interesting experience.

Soaking The Beans

This recipe contains two legumes that both require soaking and cooking…

The Seneca Cornstalk beans are where most of the flavor is contained, creating a very dynamic eating experience. But this means you must take care to cook them well. We recommend following our instructions on how to cook dry beans for the best results. But before you click, keep in mind that Seneca Cornstalk beans absorb water more slowly than many other varieties, so we recommend soaking them for at least 12 hours prior to cooking.

On the other hand, the Chickpeas serve as a bright and simple balance to the rich aromatics in the Seneca Cornstalk beans. Chickpeas are commonly available in pre-cooked cans as well as their dry form. While some who prefer more control over texture and flavor may opt toward cooking the chickpeas themselves, the canned alternative is a whole lot more convenient. Feel free to go either route – the results will be delicious either way!