Summer is ending but for now, the weather is still warm enough for cool salads and side dishes. I decided to create a bean salad based on the Polish cuisine.
Did the family eat it? My older daughter ate only a little because she had already eaten a bit beforehand. The toddler gobbled it up. My picky American husband enjoyed it, as he does just about all my salads. And, of course, I loved it! My father, however, wasn't in the mood for this, preferring instead to eat the baked beans I also made. I definitely plan to make this again and include it in my party menus.
1 can Cannellini Beans, drained
2-3 Polish Dill Pickles, diced
2-3 small ripe Tomatoes, diced
1/2 Onion, diced
1/2 Leek, washed and chopped
1 tablespoon Vinegar
2 tablespoons Olive Oil
Any of the following:
Marjoram, to taste
Dill, to taste
Curly Parsley, to taste
Salt and Pepper
Mix. Allow to sit covered in refrigerator for at least a couple of hours. Eat.
If your stomach is sensitive to onions and leeks, caramelize them in a tablespoon of oil beforehand as I have done.
Also, real Polish dill pickles are not this strange day-glo color as in the picture. My husband just decided to buy regular pickles from the local grocery store, which always contain yellow food dye.