Caramelized Onion and Balsamic Vinegar Bean Salad

I love Summer. More honestly I love cookouts, grilling, Summer foods, and ice cream weather, but it’s easier to just say “I love Summer”. This recipe reminds me of Summer foods. It’s good hot or cold, sweet with a little savory, and oh so easy to make. It kind of reminds me of baked beans that you spend all day cooking except the whole thing comes together in 20 minutes! Winner, winner, chicken bean dinner.

Caramelized Onion and Balsamic Vinegar Bean Salad

Ingredients:

• 1 can chickpeas
• 1 can pinto bean
• 1 can cannellini beans
• 1 onion, julienned
• 2 Tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1 Tablespoon honey
• 1/4-1/2 teaspoon salt to taste
• 2 Tablespoons extra virgin olive oil for finishing(optional)

Combine all of the different beans in a large bowl.

Caramelize the onion by cooking it over medium heat in a frying pan with 2 tablespoons of oil for 10-15 minutes. When the onion has turned translucent and slightly crusty, remove from the heat and add to the beans.

While the onions are caramelizing, reduce the balsamic vinegar to about half its original volume in a small sauce pan over another burner set to low-medium or medium heat. You want the vinegar to reduce to a molasses consistency but not overboil and turn into a taffy. If it does reduce too much, remove from the heat and stir in some hot water to thin.

Add the reduced vinegar, honey, salt and extra virgin olive oil if using to the beans and onions. Mix well until the sauce coats all of the beans. Serve hot or cold.

If this is any indication, it’s going to be a tasty Summer.