I'm always looking for ways to use the herbs I'm growing in my garden. I have quite a bit of Thai basil which I've made delicious chicken salad and Thai basil Chicken with but I wanted to experiment with other dishes. I made a summertime bean salad and added quite a few Thai basil leaves to see how it tasted...we loved it. You're still getting protein through the beans and this dish delivers big time on flavor. Enjoy by itself in lettuce leaves or as a side dish with no cooking as an added bonus during the hot summer! Naturally Gluten-Free. Enjoy. 😋❤️
1 can (15 oz) Chickpeas, rinsed & drained
1 can (15 oz) black beans, rinsed & drained
1/2 large red onion
1/2 cup celery, finely chopped
1/4 cup EVOO
2 Tablespoon good balsamic vinegar
4 large cloves garlic, minced
ground black pepper, to taste
1/3 cup fresh parsley, chopped
1/4- 1/3 cup fresh Thai basil, chopped
In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
Pour the vinaigrette over the mixture and gently toss to coat evenly.
Garnish with a few Thai basil leaves.
Notes: Leftovers can be added to rice & cooked green beans for a delicious side to basil pesto chicken.
My Thai basil growing in hay bales
Summertime Bean Salad – Twiins Style mixed with brown rice & cooked cut green beans
Every year Gary & I along with Teresa & Jack, celebrate 4th of July on the USS Battleship NC. We sit on the deck with our friends and neighbors and have great conversations, shared laughs and view the most spectacular fireworks display. Everyone brings their own chairs, snacks, food, and drinks. My friend and neighbor, Rob Sherman, brought the most delicious cucumber, tomato & dill salad to share. It was delicious! He said he found the recipe on the internet some time ago & has been making it ever since. We are happy to share Rob's recipe with you. It's light and refreshing for these hot, humid summer nights & naturally gluten-free. Rob, we thank you for sharing your recipe with us so we can pass it along!
4 medium cucumbers, sliced 1/8 inch thick rounds, skin on. (We used a mandolin slicer for uniform slices)
2-3 whole tomatoes, quartered or 1 cup grape tomatoes sliced in half (more or less if you prefer)
2-3 Tablespoons red onion, sliced thin then chopped
1/4 cup white wine vinegar
2 Tablespoons EVOO
2 tsp granulated sugar
1 ¼ tsp sea salt, or more to taste
freshly ground pepper to taste
1/4 cup fresh dill, chopped
In a large bowl combine the vinegar, oil, sugar, salt and a few grinds of pepper. Whisk together.
Add the sliced cucumbers, tomatoes, red onion, and dill then toss to combine.
Cover the bowl and refrigerate at least 30 minutes or overnight to allow the flavors to come together.
Taste and season with additional salt or pepper if needed before serving.
Notes: Leftovers can be stored in the refrigerator in an airtight container up to 3 days.
I recently made this salad with grilled flank steak, chimichurri, and a jasmine rice medley. Pairs well with our Slow Cooker Spare Ribs and corn on the cob.