This is adapted from a recipe from Arizona Republic published July 9, 2010. It was called Chickpea and Raisin Salad. I thought that it could be adapted to an unusual four-bean salad by substituting other beans for all those chickpeas. Here is my adaptation of their recipe, and my altered recipe which creates this Four Bean Raisin Salad side dish.
INGREDIENTS
- 3 cans (15.5 oz each) chickpeas
- 1 CU raisins (golden raisins would be my choice)
- 1/2 CU Red Wine Vinegar
- 2 tsp sugar
- 1 CU fresh cilantro (rinsed and lightly chopped)
- 4 scallions, thinly sliced
- 1/2 CU extra virgin olive oil
- 1/4 CU sesame oil
- 1 tsp ground cumin
- salt and pepper to taste (scant)
STEP BY STEP
- In a small saucepan, combine raisins, vinegar and sugar
- Bring to simmer, then remove from heat to cool
- Toss chickpeas, cilantro, scallions and raisins with EVOO, cumin , salt and pepper
- Refrigerate for about two hours before serving to allow flavors to meld
MY ADAPTATIONS
- First, I’ve already modified their recipe, but I’ll not tell you where.
- I think that a Vidalia onion, VERY thinly sliced and tossed in the red vinegar before combining would be good.
- Rather than three cans of chickpeas, use one of chickpeas, one of red beans, one of wax beans and one of green beans.
- Yes, I know that ends up being four cans, but go with it…
