Friday, June 22

Three-Bean Salad: Allergy-friendly

This three-bean salad is one of my son's favorite side dishes.  We've even made this the main dish for lunch from time-to-time, paired with some sweet potatoes and soymilk to drink.  It's a rather healthy option, although the dressing is made with some sugar.  I still feel okay giving this to my son from time to time as a non-meat protein option.

My three-bean salad recipe is adapted from this one.  I basically use the dressing part of this recipe and adapt the beans and other ingredients.

Here are the ingredients you need to make my toddler-friendly version of this bean salad:
  • Three cans of beans - any brand, any kind.  Here I used Eden Organic black, cannellini and kidney beans.  This brand is more expensive but I think it's worth it because the cans are BPA free.
  • A few stalks of celery - the recipe calls for two, but my son loves celery so I add more
  • 1 cup rosemary: Fresh is best but dried works well too - use less (about 1 Tbsp) if you're using dried
  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 1/2 tsp salt (The beans I used are salt-free. Use less salt or none if the beans are already salted.)
  • 1/4 tsp pepper 
  • 1/3 cup sugar
  • **Sometimes I also add corn in this to add color and flavor!  I also didn't add parsley to this batch, but a cup of this fresh herb makes a great addition to the bean salad too.

Choose beans to make the salad beautiful colors (and tasty too!)

Whisk together all your dressing ingredients.

Add the dressing to your beans, add celery and rosemary.

Eat and enjoy!

Here's the bean salad on top of a spinach salad for mama.


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