I grew up eating homecooked meals.
Both of my parents worked but I had a grandma, aunts or uncles around me at all times and someone was always prepping something. Always. It was very rare that we went out to eat. Besides, when you have a garden full of fresh fruits, veggies and herbs – who wouldn’t want to eat at home.
However, when I became a teenager, we didn’t have a lot of family around us. We were on our own and my parents were both still working. We had to be creative. They would prepare something the night before or the morning of. But it was my responsibility to pick up where they left off when I came home from school. Which is how I mastered most of my cooking skills. And The Food Network of course! 🙂 Check out my moms mashed potato recipe too. It’s amazing.
But one particular recipe that I crave often yet haven’t made in a long time is my dad’s bean side salad. At first it may sound unappealing but once you try it – it’s really something special.
Let me show you.
My Dad's Bean Side Salad
- 2 (15oz) cans dark red kidney beans
- 1/2 thinly chopped white onion
- 1-2 tbsps. white vinegar (I like it sour, but 1 tbsp. could be just enough)
- 2 tbsps. olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Wash and drain both cans of beans and add them to a serving bowl.
- Chop up your onion and add them to the beans.
- Add your oil, vinegar and s/p directly to the beans and onions.
- Mix well and set aside for at 10 minutes or refrigerate until serving.
- OPTIONAL: I garnished mine with celery leaves but you can skip that part altogether.
TIPS: You can add any beans you like. He also makes a similar salad but with canned green beans. Yum! You may also swap the white onion for a more mild Vidalia onion or shallots. But don’t skip it. It’s not the same.