Baked Beans And Banana Salad


Time to share the recipe for my “Baked Beans And Banana Salad”. While I admit that this is not a particularly catchy or original name, it’s still one of my favourite summer recipes.   I’m sure you will love it. Take a look at the ingredients, see what you need to prepare it and read the instructions below.

Baked Bean Salad

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Even my 9-year-old enjoyed his dad’s salad. I am lucky in many ways, I have a husband that is truly a family man, I never had that before and I’m so blessed to have someone that really goes out of his way to take care of us.

If someone tells you they have a perfect marriage then they need their heads checked, there is no such thing as a perfect marriage or a perfect human being, marriage is hard work and a work in progress.

We work at ours every single day, there’s no denying that and the key is communication, respect and most of all trust. If it’s one thing I can say is that I trust my husband 100%, So this recipe post is dedicated to my amazing but sometimes cranky husband, whom I love to bits.

Ingredients Required

Baked Beans, Chilli, Onion, Lemon Juice, Hot Sauce, Salt, Fresh Herbs

Perfect Braai Salad

This is a simple salad and I know it was a salad at every braai during our childhood, I don’t remember loving it very much when I was younger but now it’s absolutely yummy and even more yum with some braai sausages.

It works great with hotdogs or Soya Sausages too. I always have a few canned goods in my cupboard or should I say more than a few, I sometimes forget what I have and buy more so I probably end up with a whole lot of canned stuff that could last me a year, thankfully they have long expiry dates.

Now that it’s summer in SA you will need loads of salad recipes so you can add this one to your list. I have a rather pedantic hubby so he’s even counted the number of mint leaves he used in the salad so here you have it, a very precise recipe.

Warm Baked Beans Sala

Sorry I didn’t post on Monday,  was a little tired and decided to take some time off. This month reminds one that the year is almost over but still have time to acheive some goals. Heavy rainstorms are threatening to raise roofs, I just hope it ushers in harmattan then it will be worth it.

Todays recipe is a very simple one, created and cooked in ten minutes. It’s certainly a great idea for Saturday or Sunday morning breakfast.  Growing up baked beans, sausages, bacon and eggs was standard Sunday morning breakfast, oh! How I loved Sundays!. The way I have always done this recipe is simply to add onions and fresh pepper to the baked beans and heat it up in the micro wave, but I got inspired to add a few more ingredients this time and it came out great! Let’s share it together…

Part of the reason I’m sharing this recipe is that people are starting to worry about their calorie intake even though they don’t know how to count calories. Off the top of my head, I will say don’t eat more than one starchy meal a day ie: don’t eat yam porridge,  rice and stew and eba on the same day. Hopefully, soon I can start addressing this mathematics problem called calorie counting.

Todays recipe is easy and light, eat this for breakfast and you will be committing no sin!

Ridiculously Easy Bean Salad

This classic bean salad is perfect for picnics, barbecues and make ahead meals. To make it, we combine beans (canned or home cooked), onion, crisp cucumber, capers, parsley, and a tangy dressing. Easy and delicious! 

Our Favorite Bean Salad

Bean salads are my go to when entertaining (especially during the summer). I also find myself making them for make ahead meals throughout the week. This simple bean salad is versatile and can be made with whatever beans you have in your pantry.

In our photos, we’ve used chickpeas, pinto beans and black beans. For a more traditional three bean salad, you could swap in kidney beans and canned or blanched green beans for the black beans and pinto beans. Or make it a five bean salad and just add them! As I said, this salad is very versatile. Simply use what you have in your kitchen.

I love keeping the flavors in this salad light and so the dressing only requires a quick whisk of red wine vinegar, olive oil, mustard, salt, pepper, and a bit of dried herbs. I use dried oregano, but a blend like Italian seasoning or Herbes de Provence would work nicely, too.

Serving the Bean Salad

Our tips for making the best bean salad

  1. When using canned beans, drain them and rinse under cold water before tossing with the other salad ingredients. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salad’s dressing look murky.
  2. Add fresh herbs to the salad. I love fresh parsley and add a lot. Other herbs will work, too. Try basil, mint, tarragon, dill and cilantro. When adding tarragon, add to taste since it is a bit more pungent than other fine herbs.
  3. Add some crunch to balance the texture of the beans. We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add.
  4. Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
  5. Store the salad in the refrigerator up to 4 days (maybe longer).

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