Ok. The sun is out. I think it might be safe to make a salad.
A bean salad with a cider vinaigrette to be precise. Just because.
Well, no, not really just because. There is method in my saladness.
I was contacted the other day by the Temple Bar Cultural Trust to let me (and others in the Dublin area) know about their upcoming Midsummer celebration on June 20th and 21st.
There’s a full low-down on the festivities here but it will include a Midsummer fair on the 21st with food stalls, crafts, maypole dancing and more, with Meeting House Square being carpeted with grass for the occasion. All sounds rather lovely. I’ll be going armed with an appetite and a picnic blanket and hoping that the sun continues to shine.
The other thing that the festival organisers did was to offer one lucky Spud reader a case of goodies, which includes apple juice, cider, cider vinegar and balsamic vinegar, from Llewellyn’s Orchard Produce, and which can be collected by the lucky person from the organisers during the festival (or afterwards if you can’t attend). I, of course, get to pick who that lucky person is. (Ah such power, I hope that it doesn’t go, cider-like, to my head…)
So here’s the deal.
Leave me a comment letting me know if you want in. And with a valid email address please, so that I can contact you if you win. I’ll leave this open until midnight, Irish time, on Thursday June 18th and then pick a winner at random from the entries and notify them on the 19th, so that they can pick up their loot during the festival (if attending) or arrange to do so later on. I know this geographically limits the competition to folks in a position to pick up the goods from Temple Bar (unfortunately, they weren’t throwing in delivery too) – on the other hand, for those of you in the area, you’re in with a pretty good shot of winning, so, go on, de-lurk and let me know if you’re interested. Meanwhile, here is something that you can make using just some of that cidery loot.
Update: And the winner of those very tasty apple-y goodies is… Aidan O’Kelly. Congratulations Aidan & enjoy!
Black-eyed beans with cider vinaigrette
The salad veg:
- 100g dried black-eyed beans or 1x400g tin of black-eyed beans, drained
- 150g sweetcorn kernels
- 10-15 cherry tomatoes
- 75g green olives
- 1 small leek or 3-4 spring onions
- 2-3 tblsp chopped flat leaf parsley
- 2 tblsp cider vinegar
- 6 tblsp olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- 0.25 tsp lemon zest
- 1 small clove of garlic, crushed
- coarse salt & freshly ground black pepper to taste
- If you’re using dried beans and don’t have a pressure cooker, you’ll first need to soak the beans overnight or use the quick-soak method (cover the beans with several inches of cold water, bring to the boil and boil rapidly for about 2 minutes, remove from the heat, cover and allow to soak for at least an hour). To cook, put the soaked beans in a saucepan with roughly 3 times their volume of water, bring to the boil and cook for about 40 minutes.
- If you’re using dried beans and have a pressure cooker there’s no need to pre-soak, just add the beans and about 750ml water and a tblsp of oil to your pressure cooker along with the beans. Bring up to pressure and cook for about 8 minutes. Let the pressure drop and drain.
- If you’re using tinned beans, just drain ’em.
- Place all of the dressing ingredients in a screw-top jar and shake well. Alternatively, you’ll need to whisk the ingredients together very well so that they become fully emulsified.
- Halve the cherry tomatoes, finely slice the white part of the leek (or spring onions, if using), pit the olives and slice or leave whole, as you prefer.
- Combine the beans, sweetcorn, tomatoes, olives, leek and parsley and toss with the dressing.
- I quite fancy some crumbled feta in this or you could go a more Mexican route and add green peppers and a little bit of chili heat.
- For even more of a lemony tang, replace a couple of tsp of the cider vinegar with lemon juice.
- Salad portions for 3-4