So I have a tiny confession to make. I don’t give a flying pig about football. Or any sport, if I am being completely honest. I have gone so far as to actually host Super Bowl® parties in the past, but I just do it for the food and the friends – the same motive behind ANY party! I don’t really need a reason to invite friends and family over, pop open a few beers and kick back and have fun. The football is inconsequential; if my guests enjoy it, great. If they just came for the commercials and conversation, it’s all good too! This Bean Salad with Fried Kalamata Olives recipe is a little different than your usual party food. It’s not fatty, loaded up with cheese, dripping with grease…sure, we all love those things, but I am doing Weight Watchers right now and I need healthier options!
Bean Salad w/ Fried Kalamata Olives
Bean Salad with Fried Kalamata Olives Recipe
- 1 Cup Pinto Beans dried
- 1 teas. Garlic Powder
- 1 ½ teas. Oregano
- 1 teas. Ground Cumin
- 1 Bay Leaf
- 1/3 Cup Olive Oil
- ½ Cup Pitted Kalamata Olives sliced lengthwise into quarters
- 2 Medium Carrots grated
- 6-8 Sprigs worth of Cilantro Leaves chopped
- 4 Green Onion thinly sliced
- 1 Lemon juiced (2 ½ Tbsp.)
- ½ teas. Salt
- ½ teas. Pepper
Soak the beans overnight in water, rinse and put in small pot over medium heat barely covered with water. Add 1 teas. Oregano, ½ teas. Garlic Powder, ½ teas. Cumin and Bay leaf, bring to a boil then simmer covered until the beans are tender not mushy, approximately 30 minutes. Drain and toss with Salt and let excess water continue to drain.
In a pan over medium high heat add the Oil and heat until it shimmers, add the olives and cook until blistered, about 5 minutes.
Add the beans and the Olives with the Oil to a bowl.
Add the Carrots, Cilantro, Onion, Lemon juice, Pepper and remaining Garlic Powder, Oregano and Cumin and toss to coat.
Refrigerate at least an hour, stir before serving.
You can make this Bean Salad with Fried Kalamata Olives Recipe the day before your big party and save yourself a little prep work the day of. Of course, this is a great party appetizer to make year-round, don’t just save it for the football games!