Easy Bean Salad Pressure Cooker Recipe

Easy Bean Salad Pressure Cooker Recipe

Ingredients

SERVES 4

• 3 cups just-cooked beans of your choice (from 1 cup dried)

VINAIGRETTE:

• 2 tablespoons vinegar of your choice, fresh lemon or lime juice, or a combination
• 6 tablespoons olive oil or another salad oil
• 1 teaspoon sea salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1 clove garlic or ½ shallot, minced
• ¼ teaspoon dry mustard or ½ to 1 teaspoon Dijon mustard, to taste

SALAD (ADD ANY OR ALL, AS YOU PREFER):

• chopped soft, raw vegetables, such as: cucumbers, radish, celery, or jicama
• cooked and cooled harder vegetables, such as chopped carrots or cauliflower
• chopped fresh herbs, such as parsley, cilantro, mint, or a combination
• cubed or crumbled cheese, such as feta or queso fresco
• cooked or canned fish or seafood, such as tuna, shrimp, or scallops
• sliced pitted olives
• sieved hard-boiled eggs
• a bed of salad greens

Method

1. Immediately after cooking the beans, drain them in a colander
2. Shake, whisk, or blend the vinaigrette ingredients together
3. Gently toss about one third of the vinaigrette with the warm beans, taking care not to mash or break them up too much
4. A large rubber spatula works well here
5. Add the vegetables, herbs, and/or any other ingredients to the beans
6. Toss with half of the remaining vinaigrette
7. Add salt and pepper to taste
8. If needed, add the remaining vinaigrette
9. Serve at room temperature or chilled on a bed of greens
10. Keeps in an airtight container in the refrigerator for 2 to 3 days

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