The chef trick I learned in Culinary School is adding about a 1/2 teaspoon to a teaspoon of mustard powder to your vinaigrette; it will help your emulsion last longer!
Emmy - my tip if eating this sort of thing over a few days is to purposefully leave out a couple of ingredients then add them in a couple of days later. It'll freshen it up in terms of taste and texture so you'll probably find you can enjoy it for longer without getting bored of it.
Nona would tell you to tear the basil leaves. They won’t turn black because you’re not crushing the leaves but tearing them retains their color and flavor 😊
I made this tonight except I added cubed baked chicken and shaved Parmesan cheese because that’s what I had on hand. It was awesome!! And my picky autistic daughter LOVED it. Thanks Emmy!
@@lucasrojers336 word em up and too many tomato growers don’t know what tomatoes CAN taste like. My friend bred some of the best tasting tomatoes. All colors and sizes. Sadly my collection of seeds including his was all thrown away. I was only able to recover 1-2 of the strains. :-( Hope to grow some next year.
Once, when I visited my in-laws in Michigan with my son, I came back on the flight with a bucket full of home-grown tomatoes. They were so fragrant that they filled the whole plane with their aroma. People were coming by my seat just to stare longingly at them. I was so glad to get home without any of them stolen. 😅
Yum. I make a vegan salad along similar lines. I use chickpeas and white beans along with some quinoa. I add marinated artichokes (and use it and regular olive oil to make the dressing as with just the artichoke oil it is too overwhelming), tomatoes, grated carrots, finely chopped red or orange pepper, chopped baby cucumbers, radishes, and if I have any left over roasted root veg or squashes, I add them, chopped up as well. For the herbs, instead of the basil, I usually use mint and parsley because both grow really well in my Scottish garden whereas basil sulks because a Scottish summer is not warm enough…and this summer was really cold, wet and just miserable. But mint and parsley are very happy growing here lol. The salad is a bit like a tabbouleh on steroids. It tastes really yummy, and even better towards the end of the week. But, I take one extra thing with me for my salad, I roast some chickpeas for a good 45 mins to an hour so they go really crunchy to add for some extra crunch. I don’t bother roasting them with seasonings as the salad is so flavourful, but you could add spices or other seasonings to them while they roast, towards the end of the cooking time, drizzle a small amount of oil in a bowl, add your chosen seasonings and mix well before brushing over your chickpeas or beans. I gave recently been diagnosed with celiac disease so can’t use croutons and this is a great replacement. I am going to try your flavour combo less the meat and cheese. I never thought of trying the tomatoes in oil, I bet that would be great, as would fire roasted peppers. Your salad looked really amazing! Oh and wanted to say, your herbs looked fab. Don’t throw those parsley stems out though, pop in a bag and put in the freezer, along with your other veggie scraps…carrot tops, tails and peelings, same for peppers, onions, garlic, celery and so on, any of your herbs, etc and when you have enough to make a stock, empty iIt all into a pot, cover with water, add a few peppercorns and a bay leaf and simmer for an hour or two until everything is soft. Strain the liquid into a suitable container and throw the spent veg matter onto the compost or in the bin. Best vegetable stock ever and gave all those things you normally throw away an extra bit of life. As well as making soups and casseroles with the veg stock, I use it instead of water to cook my rice and quinoa. Most folks think to make stock with the bones of the meat they cook but seem to forget about doing the same with veg. And as much work as we put into growing our produce we should not waste a single precious bit. Likewise for those who don’t grow their own, food is so expensive these days, it is too precious to waste. 💚
I made veggie broth from scraps, in my instant pot. I had 10 cups of beautiful broth and the freezer failed and I lost it all 😞 takes a while to collect all those scraps!
My mom made bean salad for as long as I can remember. When I was a kid I didn’t like it but I love it now. She also made a pea salad. Tender young peas, finely chopped red onion, a little sweet relish and miracle whip. (dad didn’t like mayo) yum.
Awesome video, Emmy! The mozzarella balls! are a nice touch 😊 Much credit to Emmy for uploading thru the week regardless of doing well or stressed over lifes challenges. Zeus bless you 😊 always!
Bean salad and other "dense" salads are a favorite in our household! Calling an Italian sandwich a grinder makes me just a touch homesick and nostalgic. It's such a regionally specific thing. I adore shallots. They taste a bit more garlicky than other onion varieties. They're essential in a lot of my favorite cuisines. Add a bit of mustard powder or Dijon mustard to stabilize the emulsion in a vinaigrette. If you want it to be a little thicker and a lot more stable, add a tiny bit of xanthan gum. I emphasize: a TINY bit. A little goes a long way.
My mother made something almost exactly like this back in the 70’s to serve to her Sewing Club when they met for lunch at her house. It’s really good. I’ve never made it, but this has inspired me to try it.
I call these "salad concentrates" because I will toss a scoop or 2 with cleaned leafy greens. A dense bean salad can also be dense in calories if eaten as is.
I was told that if you cut basil it'll turn black, but if you rip it it won't. Nice salad, but very similar to other bean salads I've had. Kidney beans & black olives would be a nice touch.
I make a version of this with added fennel powder no meat but I add feta and a pitted olive medley along with some mixed peppers, fresh garlic and purple onion delish! Ite Taki masu
When you plant a basil seed, the plant slowly develops it's 1st set of leaves, once it does, it sends a tap root downward. When that tap root hits something that it can't get around, the plant typically starts to flower. So the mistake is growing it in a pot; especially a small pot. Instead, get a pot that's at least 3 ft. tall (or go straight in the ground) and wait for the plant to get pretty tall, then cut it down 1-2 nodes from the bottom, and each branch 1 node from said branch's bottom. This will force the basil to try to produce more vegetation, forcing the roots to develop further. Once it produces more branches, cut those all 1 node from their bottoms etc. By leaving 2 nodes in the bottom of the main base, you have 1 "redo" chance in a long growing year. So once the plant has gotten too thick and gross, you cut it between the 2 bottom nodes and wait a few weeks and it will turn into a giant bush. The best varieties to do this with are Thai queen and Lemon Basil. But the planting/pruning technique is universal for all basil and most stem plants where the leaves are eaten and flowers are discarded.
I forgot to mention, when the roots develops heavily, your leaves will get bigger. Another thing that causes leaves to get big is artificial (weaker-than-sunlight) light that causes the leaves to expand to capture more light. But if you want GOOD basil, use natural light, deep soil, and don't forget to add fertilizers including Calcium and Magnesium for aroma.
This reminds me of the pasta salad in the Silver Palate cookbook. My ex-MIL used to make it for me because I'm a vegetarian. (she would keep the meat on the side and people could add it)
Emmy, best way to mix your dressing and then have a way to keep it fresh for another salad...put the ingredients in a jar with a lid and shake it up. Also, your dried herbs will shine if you rub them in your hands before adding them to whatever you are making.
Had no idea that the salad thing I had been making this year was this popular thing. Hmmm, ok. I made it to put on leafy greens or eat it right out of the storage bowl. Looks great!
It looks delicious, however, to be a dense “bean” salad, I’d add at least two cans of some other beans in addition to the chickpeas. Perhaps white beans, and maybe light red kidney beans.
For the dressing try one part of each: lemon juice, tahina, olive oil, honey and mustard. add a dash of water, herbs, a bit of chilli powder and enough salt.
I really want to try this. Looks jam packed and nutritious with tons of different flavors and textures which is right up my alley. I like taking my taste buds to funkytown lol
I love how these days something that has been made for tens of years and years, is renamed and it goes viral, like the viral chicken casserole that's basically a pot pie! 😂 My grandmother used to make salads like this all the time to fill us up 😂😂😂 You should probably get a bench scraper, so you can preserve the blade and the edge on that beautiful knife that you were sent. 🙂 Congrats on 3 million Emmy!
Seems like a great snack/appetizer, not sure I'd eat it for a whole meal though. I'd probably portion them into containers and pull them from the fridge whenever I want something to snack on.
My mom had a recipe for 3 bean salad that ended up with 7 beans in it. We're Southern, but this looks Italian. Onion and ham, S&P with oil and vinegar. I don't recall tomatoes, but definitely not cheese balls or anything of that other stuff.
It’s also about the fiber, I think some of them are less heavy on the meat and cheese, more about the veg and bean. Which is a healthy, hearty dish to have available throughout the week. I just did lentils (the ones from trader joes), cucumber, grape tomatoes, garlic, parsley, lemon, olive oil, salt n pepper.
The salad is excellent on day 1 and better on day 2. By the time day 3 rolls around it’s fine. At this point It takes on the flavor of the dressing and you really can’t taste anything else. I also recommend that anyone who makes the salad do not get the marinated artichokes and do not use marinated mozzarella balls. Buy unmarinated The vinaigrette is excellent and flavorful, especially with the addition of an ounce or so of the sun-dried tomato oil.
I've never heard of this salad until watching this video. I don't understand why this is a thing. This is Italian-American antipasta salad. Go to any Italian deli on the East Coast and you'll find some version of this.
The creator of this does a different style of salad every week. The point of it is for a healthy meal prep option with protein. It's good for people who don't mind eating the same lunch 5 days a week.
i'm making a lentil and feta version of this with lemon dill vinaigrette tomorrow lol i'm not a big fan of greens and bean salads have been one of my go tos!
That's funny, I stumbled on this salad (sans pepperoni) a couple years ago through experimentation. I think the dressing was just evoo and a squeeze of lemon. I actually liked it best with fewer ingredients after trying a lot of what you used: just the beans, tomatoes, herbs, and turkey.
I am looking forward to making some version of this. Have black beans, chick peas, vidalia onion, roma tomatoes, red and green bell peppers. Maybe raw cauliflower too. Would even be good with other dressing.
It looks absolutely delicious! That being said it makes way too much for me as I am the only one in my family who would eat it. It would be a great thing to take in a work lunch as I only have a half hour so it would pack a huge amount of calories and nutrients in to a small amount. However, I cannot stand eating the same thing day after day and by day 3 it would be sitting in my fridge going gross because I was ready for something else. Maybe if I got together with some friends and we meal-prepped and shared so that we each got some of each thing it would work better for me...
Yup. this looks exactly like the antipasto salad I've been making for years. I add a bit of thinly sliced celery for crunch and some sliced Kalamata olives because we love the taste. Combined with a warm crusty baguette it makes a fantastic summer dinner.
Emmy, have you ever tried the trick for cutting cherry tomatoes?? You take 2 Tupperware lids, sandwich a layer of tomatoes between them, and gently slide your knife between the lids. It cuts all the tomatoes in half perfectly in one go. I use this every week to save lots of time! Pro tip: each round, make sure all of the tomatoes are roughly the same size. You can do a round of bigger ones and then smaller ones.
I love a salad like this at room temp but not so much at fridge temp. What about you? It becomes a lot less appetizing for me when it's cold. But the point of it for me would be make a big batch for the week.
I love peppers and I would love to try this salad....But it seems the longer they sit, they start developing an "off" taste. This type of thing is right up my alley but I think I would leave them out when I try it.
OMG that looks delicious. I love sundried tomatoes. I would likely eat anything with sundried tomatoes in them. I like to put them on sourdough toast with the oil that they came in. I also save the oil and use it to cook with. BUT, the pepperoni would have to go. i don't like it and it hurts my stomach. Also, it would be too strong of a taste along with that vinegar based dressing...to me anyway.
ahah I definitely agree, and they shouldn't call it "new" when it has been around for over a decade, when I was a kid my mom would make these in mason jars for a quick on the go pre-made meal.
This business of commonplace foods suddenly becoming trendy irritates the shit out of me too. One of the recent ones I’m seeing is cottage cheese. Yes, you read that correctly. People on Tik Tok are going nuts over goddamn cottage cheese.
That would be great for a party but I wouldn't make it just for me. That seems like it'd be good for 2 or 3 days max and then it wouldn't be fresh anymore.
I guess leaving out the leafy greens would help it last for meal prep but you could add it in to your bowl each day to eke it out as it looks very expensive otherwise
The milk creamer to mix salad dressing is the best investment I've made in my life, also the electric pepper mill. Believe me, spend a couple bucks in those 2, use them constantly 🎉
Lemme share how I like em (: a nice hot beans de la olla plate with diced tomatoes, onions, chopped chile serrano, cilantro, aguacate and queso fresco cubes and crushed chicharron. Mix and enjoy 😊
Hey, thank you for affirming folks like me who are disabled and have trouble cooking for ourselves. Yes, we are worthy of that level of care. Don't know if I'll try this dense bean salad (in part because of an allergy to raw tomatoes) but you inspire me to try *something* beyond relying on pre-packaged meals. Thank you again.
The chef trick I learned in Culinary School is adding about a 1/2 teaspoon to a teaspoon of mustard powder to your vinaigrette; it will help your emulsion last longer!
like whole mustard seeds ground up right?
@@ViCT0RiA6 You can buy already grounded mustard powder at the store and you can even grind mustard seeds into a powder if you like.
Good reminder, my mom's been doing that all my life, or that little bit of dijon mustard works just as well.
Emmy - my tip if eating this sort of thing over a few days is to purposefully leave out a couple of ingredients then add them in a couple of days later. It'll freshen it up in terms of taste and texture so you'll probably find you can enjoy it for longer without getting bored of it.
Basically an antipasto salad. Very good.
That's what I was going to say, I was thinking bruschetta salad. I think your description is closer to the truth
Nona would tell you to tear the basil leaves. They won’t turn black because you’re not crushing the leaves but tearing them retains their color and flavor 😊
I was going to leave the same comment! 😂😂👍
Capers, pepperoncini and olives (green or black). Would be lovely
Kalamata!
I made this tonight except I added cubed baked chicken and shaved Parmesan cheese because that’s what I had on hand. It was awesome!! And my picky autistic daughter LOVED it. Thanks Emmy!
Emmy! We must press the importance of trying home grown tomatoes! Too many people don't know what real tomatoes are supposed to taste like!!
@@lucasrojers336 word em up and too many tomato growers don’t know what tomatoes CAN taste like.
My friend bred some of the best tasting tomatoes. All colors and sizes.
Sadly my collection of seeds including his was all thrown away. I was only able to recover 1-2 of the strains. :-(
Hope to grow some next year.
They’re pretty easy to grow too. I have cherry tomato that comes up every year from fruits that fell in the autumn.
Once, when I visited my in-laws in Michigan with my son, I came back on the flight with a bucket full of home-grown tomatoes. They were so fragrant that they filled the whole plane with their aroma. People were coming by my seat just to stare longingly at them. I was so glad to get home without any of them stolen. 😅
I can’t even eat store tomatoes anymore lol
Minced garlic and a little balsamic vinegar would be good
This looks like a work of art with the colors, and meal prepping it will make it last all week and flavors get better
Yum. I make a vegan salad along similar lines. I use chickpeas and white beans along with some quinoa. I add marinated artichokes (and use it and regular olive oil to make the dressing as with just the artichoke oil it is too overwhelming), tomatoes, grated carrots, finely chopped red or orange pepper, chopped baby cucumbers, radishes, and if I have any left over roasted root veg or squashes, I add them, chopped up as well. For the herbs, instead of the basil, I usually use mint and parsley because both grow really well in my Scottish garden whereas basil sulks because a Scottish summer is not warm enough…and this summer was really cold, wet and just miserable. But mint and parsley are very happy growing here lol. The salad is a bit like a tabbouleh on steroids. It tastes really yummy, and even better towards the end of the week. But, I take one extra thing with me for my salad, I roast some chickpeas for a good 45 mins to an hour so they go really crunchy to add for some extra crunch. I don’t bother roasting them with seasonings as the salad is so flavourful, but you could add spices or other seasonings to them while they roast, towards the end of the cooking time, drizzle a small amount of oil in a bowl, add your chosen seasonings and mix well before brushing over your chickpeas or beans. I gave recently been diagnosed with celiac disease so can’t use croutons and this is a great replacement.
I am going to try your flavour combo less the meat and cheese. I never thought of trying the tomatoes in oil, I bet that would be great, as would fire roasted peppers. Your salad looked really amazing!
Oh and wanted to say, your herbs looked fab. Don’t throw those parsley stems out though, pop in a bag and put in the freezer, along with your other veggie scraps…carrot tops, tails and peelings, same for peppers, onions, garlic, celery and so on, any of your herbs, etc and when you have enough to make a stock, empty iIt all into a pot, cover with water, add a few peppercorns and a bay leaf and simmer for an hour or two until everything is soft. Strain the liquid into a suitable container and throw the spent veg matter onto the compost or in the bin. Best vegetable stock ever and gave all those things you normally throw away an extra bit of life. As well as making soups and casseroles with the veg stock, I use it instead of water to cook my rice and quinoa. Most folks think to make stock with the bones of the meat they cook but seem to forget about doing the same with veg. And as much work as we put into growing our produce we should not waste a single precious bit. Likewise for those who don’t grow their own, food is so expensive these days, it is too precious to waste. 💚
That sounds deicious. I will incorporate some of that into this salad.
I made veggie broth from scraps, in my instant pot. I had 10 cups of beautiful broth and the freezer failed and I lost it all 😞 takes a while to collect all those scraps!
My mom made bean salad for as long as I can remember. When I was a kid I didn’t like it but I love it now. She also made a pea salad. Tender young peas, finely chopped red onion, a little sweet relish and miracle whip. (dad didn’t like mayo) yum.
I add chopped water chestnuts to my pea salad for some crunch
My mom insisted that Le Suer peas were the only brand that was suitable for pea salad.
Me? I prefer blanching fresh peas.
@@karynstouffer3562 never tried it with fresh peas. I’ll have to do it. And my mom was the same ablout Leseur.
@@melissamcfarlin6840 You should try it. That freshness is fabulous.
I think, adding some nice garlic and herb croutons that could soak up some of the dressing, would be delicious.
Then it might qualify as a panzanella
You want to add them only when you're going to eat. Otherwise they soak up too much and just turn into an unpleasantly grainy mush.
@@Serenity_Dee it's so nice when someone makes me go, "that's what I was gonna say!"
Cowboy caviar is similar but without the meat and with corn, beans, onions and peppers. Makes a nice snacking salad.
Awesome video, Emmy! The mozzarella balls! are a nice touch 😊 Much credit to Emmy for uploading thru the week regardless of doing well or stressed over lifes challenges. Zeus bless you 😊 always!
Bean salad and other "dense" salads are a favorite in our household!
Calling an Italian sandwich a grinder makes me just a touch homesick and nostalgic. It's such a regionally specific thing.
I adore shallots. They taste a bit more garlicky than other onion varieties. They're essential in a lot of my favorite cuisines.
Add a bit of mustard powder or Dijon mustard to stabilize the emulsion in a vinaigrette. If you want it to be a little thicker and a lot more stable, add a tiny bit of xanthan gum. I emphasize: a TINY bit. A little goes a long way.
My mother made something almost exactly like this back in the 70’s to serve to her Sewing Club when they met for lunch at her house. It’s really good. I’ve never made it, but this has inspired me to try it.
I’d add black olives. The salad looks amazing!
Been making this for years, i love it !
EMMY - if you blanch the basil that will stop it turning black. And thanks for reminding me to plant some - it's spring here in Australia!
I call these "salad concentrates" because I will toss a scoop or 2 with cleaned leafy greens.
A dense bean salad can also be dense in calories if eaten as is.
I was told that if you cut basil it'll turn black, but if you rip it it won't. Nice salad, but very similar to other bean salads I've had. Kidney beans & black olives would be a nice touch.
I make a version of this with added fennel powder no meat but I add feta and a pitted olive medley along with some mixed peppers, fresh garlic and purple onion delish! Ite Taki masu
Reminds me of a dish my mom would throw together. She called it ‘mustgo’ as in stuff from the fridge that must go.
When you plant a basil seed, the plant slowly develops it's 1st set of leaves, once it does, it sends a tap root downward. When that tap root hits something that it can't get around, the plant typically starts to flower. So the mistake is growing it in a pot; especially a small pot. Instead, get a pot that's at least 3 ft. tall (or go straight in the ground) and wait for the plant to get pretty tall, then cut it down 1-2 nodes from the bottom, and each branch 1 node from said branch's bottom.
This will force the basil to try to produce more vegetation, forcing the roots to develop further.
Once it produces more branches, cut those all 1 node from their bottoms etc.
By leaving 2 nodes in the bottom of the main base, you have 1 "redo" chance in a long growing year. So once the plant has gotten too thick and gross, you cut it between the 2 bottom nodes and wait a few weeks and it will turn into a giant bush.
The best varieties to do this with are Thai queen and Lemon Basil. But the planting/pruning technique is universal for all basil and most stem plants where the leaves are eaten and flowers are discarded.
I forgot to mention, when the roots develops heavily, your leaves will get bigger. Another thing that causes leaves to get big is artificial (weaker-than-sunlight) light that causes the leaves to expand to capture more light. But if you want GOOD basil, use natural light, deep soil, and don't forget to add fertilizers including Calcium and Magnesium for aroma.
This reminds me of the pasta salad in the Silver Palate cookbook. My ex-MIL used to make it for me because I'm a vegetarian. (she would keep the meat on the side and people could add it)
Aahh,The Silver Palate! Memories...❤
Love this. Your voice is so calming.
It looks really good!
I thought that a dense bean salad would have had more beans, but it looks good!
Where are the beans lol
violet normally adds two cans of 2 types of beans and but I think Emmy only did one bc like she said she`s not a big fan of left overs
Interesting and it looks tasty. From the title I was expecting several variety of beans (having never heard of this before).
Emmy, best way to mix your dressing and then have a way to keep it fresh for another salad...put the ingredients in a jar with a lid and shake it up. Also, your dried herbs will shine if you rub them in your hands before adding them to whatever you are making.
Had no idea that the salad thing I had been making this year was this popular thing. Hmmm, ok. I made it to put on leafy greens or eat it right out of the storage bowl. Looks great!
It looks delicious, however, to be a dense “bean” salad, I’d add at least two cans of some other beans in addition to the chickpeas. Perhaps white beans, and maybe light red kidney beans.
For the dressing try one part of each: lemon juice, tahina, olive oil, honey and mustard. add a dash of water, herbs, a bit of chilli powder and enough salt.
I really want to try this. Looks jam packed and nutritious with tons of different flavors and textures which is right up my alley. I like taking my taste buds to funkytown lol
I love 9 bean salad and it's delicious enough to eat all week . 😊 I will try this one though thank you for doing this recipe.
I love how these days something that has been made for tens of years and years, is renamed and it goes viral, like the viral chicken casserole that's basically a pot pie! 😂
My grandmother used to make salads like this all the time to fill us up 😂😂😂
You should probably get a bench scraper, so you can preserve the blade and the edge on that beautiful knife that you were sent. 🙂
Congrats on 3 million Emmy!
It looks amazing! I've never had artichoke - I think I'll try this
I’m gonna make this one, it looks really good!
I can't eat most beans, but i do love canned lentils!
Seems like a great snack/appetizer, not sure I'd eat it for a whole meal though. I'd probably portion them into containers and pull them from the fridge whenever I want something to snack on.
This reminds me of the salads my Mom made when I was a kid. She called it refrigerator Velcro salad because she threw anything in the fridge into it.
Thank you, Emmy. You always make excellent videos. I think I would add some nice Kalamata (sp?) olives to it too.
I just adore your voice.
wow that's a full meal in itself. some shredded lettuce would be a good addition as well.
My mom had a recipe for 3 bean salad that ended up with 7 beans in it. We're Southern, but this looks Italian. Onion and ham, S&P with oil and vinegar. I don't recall tomatoes, but definitely not cheese balls or anything of that other stuff.
It’s also about the fiber, I think some of them are less heavy on the meat and cheese, more about the veg and bean. Which is a healthy, hearty dish to have available throughout the week. I just did lentils (the ones from trader joes), cucumber, grape tomatoes, garlic, parsley, lemon, olive oil, salt n pepper.
I love salad. This looks very satisfying. TY!!! ❤
The salad is excellent on day 1 and better on day 2. By the time day 3 rolls around it’s fine. At this point It takes on the flavor of the dressing and you really can’t taste anything else.
I also recommend that anyone who makes the salad do not get the marinated artichokes and do not use marinated mozzarella balls. Buy unmarinated The vinaigrette is excellent and flavorful, especially with the addition of an ounce or so of the sun-dried tomato oil.
Basil turns black when you cut it with a knife but it doesn’t when you tear it with your fingers.
Thanks for your recipes. This looks particularly good.
That looks amazing!!!
I've never heard of this salad until watching this video. I don't understand why this is a thing. This is Italian-American antipasta salad. Go to any Italian deli on the East Coast and you'll find some version of this.
The internet is constantly reinventing the wheel. Adding the deli meats makes it less healthy.
The creator of this does a different style of salad every week. The point of it is for a healthy meal prep option with protein. It's good for people who don't mind eating the same lunch 5 days a week.
i'm making a lentil and feta version of this with lemon dill vinaigrette tomorrow lol i'm not a big fan of greens and bean salads have been one of my go tos!
That's funny, I stumbled on this salad (sans pepperoni) a couple years ago through experimentation. I think the dressing was just evoo and a squeeze of lemon. I actually liked it best with fewer ingredients after trying a lot of what you used: just the beans, tomatoes, herbs, and turkey.
I am looking forward to making some version of this. Have black beans, chick peas, vidalia onion, roma tomatoes, red and green bell peppers. Maybe raw cauliflower too. Would even be good with other dressing.
I feel like it would be better with chickpeas only, they're perfect for salads, but try and let us know how good it tastes
It looks absolutely delicious! That being said it makes way too much for me as I am the only one in my family who would eat it. It would be a great thing to take in a work lunch as I only have a half hour so it would pack a huge amount of calories and nutrients in to a small amount. However, I cannot stand eating the same thing day after day and by day 3 it would be sitting in my fridge going gross because I was ready for something else. Maybe if I got together with some friends and we meal-prepped and shared so that we each got some of each thing it would work better for me...
We love a three bean salad… from long ago… 🤗🤗
Oh my gosh I have not eaten one in years!! I am going to have to get that sorted soon. Thank you for the reminder! 😁
Me too!! I love a 3 bean salad.
Yup. this looks exactly like the antipasto salad I've been making for years. I add a bit of thinly sliced celery for crunch and some sliced Kalamata olives because we love the taste. Combined with a warm crusty baguette it makes a fantastic summer dinner.
Pep is the key. Thanks, Emmy ❣️
It looks great in the intro! I’m still watching to learn how to make it. I love your work!
That looks amazing ❤
My wife and I have made DBS 3-4 times/month for the past 3 months. The chipotle chicken one is life-changing and many others are exceptional as well
I think I'd eat the crap out of this! Ty for sharing ❤
Emmy, have you ever tried the trick for cutting cherry tomatoes?? You take 2 Tupperware lids, sandwich a layer of tomatoes between them, and gently slide your knife between the lids. It cuts all the tomatoes in half perfectly in one go. I use this every week to save lots of time! Pro tip: each round, make sure all of the tomatoes are roughly the same size. You can do a round of bigger ones and then smaller ones.
A new lunch salad to add to my rotation
I’ve always known bean salad to be one of those “salads” without leaves. I didn’t know there was a version with actual salad greens.
I love a salad like this at room temp but not so much at fridge temp. What about you? It becomes a lot less appetizing for me when it's cold. But the point of it for me would be make a big batch for the week.
I’m not a leftover gal. I come from the era of 3-bean salad👍🏻
Luckily you can buy small jars of that🙂
I like watching your shows
I love peppers and I would love to try this salad....But it seems the longer they sit, they start developing an "off" taste. This type of thing is right up my alley but I think I would leave them out when I try it.
It’s a celebration of beans!!!
I add sliced black olives to my garbanzo bean salad.
Sure! Make it your own.🫒
The recipe is wrong in the description
Could you please make baked char sui bao recipe? Can’t seem to find the right recipe to make it like the bakery. It’s extremely difficult
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Emmy, the printable recipe is showing a different recipe. Just wanted to let you know! Thanks for all you do.
OMG that looks delicious. I love sundried tomatoes. I would likely eat anything with sundried tomatoes in them. I like to put them on sourdough toast with the oil that they came in. I also save the oil and use it to cook with. BUT, the pepperoni would have to go. i don't like it and it hurts my stomach. Also, it would be too strong of a taste along with that vinegar based dressing...to me anyway.
It’s really nice that people are excited about cooking rather than eating out for sure, but so funny that this recipe is “new” and “exciting” 😂
ahah I definitely agree, and they shouldn't call it "new" when it has been around for over a decade, when I was a kid my mom would make these in mason jars for a quick on the go pre-made meal.
I’ve been eating salads like this for 45 years…
This business of commonplace foods suddenly becoming trendy irritates the shit out of me too. One of the recent ones I’m seeing is cottage cheese. Yes, you read that correctly. People on Tik Tok are going nuts over goddamn cottage cheese.
@@Heffalumpswoozles85 My ancestors in Scandinavia were "on-trend" then,lol!
@@Heffalumpswoozles85🤣
When I make a salad similar to this (usually vegan), I always give at least half of it away. Also, it makes a great dip for gatherings.
That would be great for a party but I wouldn't make it just for me. That seems like it'd be good for 2 or 3 days max and then it wouldn't be fresh anymore.
I'll have to try this salad. I love the colors.
I thought it was really good the first two days but by the third I was sick of it when I normally don't get tired of leftovers. It got mushy on me
Today I learned that chickpeas and garbanzo beans are the same thing.
dense bean salad but it only has one kind of bean and only one can at that.... not very bean dense 🤣
And not cheap either.
And it's called a chick pea lol not bean...
@@melissaeastman7281 Chickpeas are also called Garbanzo beans.
Maybe you forgot to listen but she said to make it how you want. Maybe the recipe had more beans but if she won't eat it then what's the point.
@@melissaeastman7281Americans call chickpeas "garbanzo beans"
Glaze a pizza with the left-over vinaigrette, that would be soooooo yummy!
We love a bean salad
after seeing the amount of veggies you used from your garden, i think we all need a garden tour!!
I guess leaving out the leafy greens would help it last for meal prep but you could add it in to your bowl each day to eke it out as it looks very expensive otherwise
Add baking soda to break down the beans so you don’t get gas I looked it up and this is what it told me
The milk creamer to mix salad dressing is the best investment I've made in my life, also the electric pepper mill. Believe me, spend a couple bucks in those 2, use them constantly 🎉
It would be a great dish to take to a potluck.
Use the whole bell pepper, the red stuff.
Looks so delicious, but I would roast those red peppers instead of adding them raw...roasted red peppers are made for that salad.
Lemme share how I like em (: a nice hot beans de la olla plate with diced tomatoes, onions, chopped chile serrano, cilantro, aguacate and queso fresco cubes and crushed chicharron. Mix and enjoy 😊
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It's better tear the basil then chopping it, you keep the natural basil taste.
Looks delicious!
Hey, thank you for affirming folks like me who are disabled and have trouble cooking for ourselves. Yes, we are worthy of that level of care. Don't know if I'll try this dense bean salad (in part because of an allergy to raw tomatoes) but you inspire me to try *something* beyond relying on pre-packaged meals. Thank you again.
I do like that but not super unusual
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This looks yummy!