I learned this easy simple recipe from my beloved Mother in Love Maren Frank. She and I don’t like the terms “mother-in-law, daughter-in-law.” They often have negative connotations and the relationship the two of us have is one of loving kindness, shared values and supporting each other in our differences. Much like a good bean salad, the different ingredients make a great combination of flavors. I’m a spicy pepper and she’s a good tomato, or perhaps she’s a nice sharp white onion and I’m the ripe tomato. I’ll let you decide!
Ingredients: Combine all of the ingredients below in a nice glass bowl and mix gently with a spoon and then refrigerate until you are ready to eat. This dish is better served at room temperature, in my opinion, so you can always take it out 1/2 hour before your meal or make it before you are about to eat.
- One large 16 oz can of good organic garbanzo beans, my brand preference is Westbrae. If you have time and want to make garbanzo beans from scratch, that’s always better, but this salad is good with canned beans and much quicker to make this way
- Three to four good tomatoes, this time of year, I’m getting mine from Neukom Family Farms and they are incredible. Slice up the tomatoes into small squarish pieces
- One white onion, chopped very fine
- Three to five garlic cloves, pressed or chopped very fine. Remember to always take out the center part of each clove
- Sliced black olives, 1/2 a can or more depending on how much you are making
- Fresh oregano and flat leaf parsley (you can use dried oregano if you don’t have fresh, but don’t use dried parsley). Chop up finely
- Salt and Pepper to taste. Maren prefers white pepper, so when she is here I use white pepper, but when she isn’t visiting I use black pepper. This salad will taste different depending on which pepper you use.
- 1/4 cup good organic red wine vinegar or white wine vinegar or sherry vinegar or some combination of these.
- 1/2 cup or less of good organic virgin olive oil, don’t use cheap stuff for this, the salad needs a really good olive oil.
- 1/4 cup or so of pickled sliced banana peppers (these are not spicy, similar to pepperoncinis, but less piquant). My husband doesn’t like this ingredient so sometimes I leave it out, but otherwise, I think it is essential and love the little tang it gives this summer salad.
You can eat this plain or throw it over a green salad. It’s a great dish to bring to a potluck, although nobody is having those right now with Covid-19. This recipe is probably the quickest recipe in my repertoire. It takes fifteen minutes to make and if you let it sit for a half hour before serving the flavors are perfectly blended, but you can eat it right away too. It’s wonderful and keeps for two or three days in the fridge.
Thank you Maren! Enjoy!