Summertime Bean Salad – Twiins Style

Summertime Bean Salad - Twiins Style

  • Servings: 6-8
  • Difficulty: Easy

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. 😋❤️

Ingredients

  • 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

Directions

  1. In a small bowl, whisk together the balsamic vinegar, parsley, Thai basil, garlic & pepper. Slowly whisk in the EVOO & set aside.
  2. In a medium bowl, combine the rinsed & drained beans, celery, and red onion.
  3. Pour the vinaigrette over the mixture and gently toss to coat evenly.
  4. 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.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Refreshing Cucumber, Tomatoes & Dill Salad 🥒🍅 😋

Refreshing Cucumber, Tomatoes & Dill Salad

  • Servings: 4-6
  • Difficulty: Easy

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!

Ingredients

  • 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

 

    Directions

    1. In a large bowl combine the vinegar, oil, sugar, salt and a few grinds of pepper. Whisk together.
    2. Add the sliced cucumbers, tomatoes, red onion, and dill then toss to combine.
    3. Cover the bowl and refrigerate at least 30 minutes or overnight to allow the flavors to come together.
    4. 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.

    This recipe is naturally Gluten-Free.

     

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    Gluten-Free German Potato Salad

    Both our husbands love this German potato salad with its irresistable bacon flavor & dijon vinegar dressing. This can be served hot or cold; either way, it’s delicious.

    Servings: 6-8

    Ingredients

    • 3 lbs baby red potatoes skin on (any baby potatoes can be substituted)
    • 1 lb uncured bacon, crispy & crumbled
    • 1 large red onion, finely chopped
    • 1/4 cup + 1 Tablespoon apple cider vinegar
    • 1 Tablespoon + 2 tsp water
    • 1/4 cup EVOO
    • 1½ Tablespoon Dijon mustard
    • 1½ Tablespoons sugar
    • Pink Himalayan Salt to taste
    • Black Pepper to taste
    • 8 scallions (green onions), sliced
    • parsley for garnish (optional)

    Instructions

    1. Wash potatoes and place in a large pot. Cover the potatoes with water and season with salt.
    2. Bring the water to a boil cooking until potatoes are easily pierced with a fork, approx. 12-15 minutes….careful not to overcook.
    3.  Drain well and let cool to touch. Slice potatoes to the desired thickness and transfer to a large serving bowl.
    4.  In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon to paper towels to drain. Reserve about 2-3 Tablespoons of bacon fat in skillet.
    5.  Add finely chopped red onion to the skillet & sauté until tender and translucent. Whisk in apple cider vinegar, water, EVOO, dijon mustard, and sugar.
    6. Bring mixture to a boil, then quickly lower the heat to simmer for 3-5 minutes. Turn off heat and season with salt and pepper.
    7. Stir in sliced scallions and 3/4 of crumbled bacon. Pour over potatoes, toss gently to combine,  top with remaining bacon crumbles and serve. Garnish with parsley if desired.  Can be served hot or cold.

    Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

     

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