Blog Recipes for Food Justice: Daisley Gordon’s Spiced Bean Salad September 30, 2022 Share on Twitter Share on Facebook Share on LinkedIn Share on Email Meet Daisley Gordon! Born in Jamaica and raised in Kentucky, Daisley studied speech communications and religion in college, and didn’t go to culinary school until he was 28. His talent and ambition landed him in Seattle in 1995, where he worked with Tom Douglas at Etta’s Seafood Restaurant. Later that same year, he became lead cook at Café Campagne. Now, 27 years later, Daisley is the executive chef and owner of Café Campagne, whipping up classic French fare in downtown Seattle. For our Recipes for Food Justice Series, Daisley shared with us his recipe for Spiced Bean Salad. Spiced Bean Salad INGREDIENTS • 1 can garbanzo beans • 1 can black beans • 1 can pinto beans • 1 can dark red kidney beans • 3 stalks celery, diced • 1 bell pepper, diced (red, yellow, or orange), • ½ large white onion, diced • 1 small Serrano or Jalapeno pepper, minced • ½ c olive oil (or any vegetable oil) • ½ c vinegar (apple cider, sherry, red wine rice, or white) • 2 tsp spice cumin, curry etc. • Salt and pepper EQUIPMENT • Cutting board • Sharp kitchen knife • Strainer/colander • Mixing bowl • Large spoon INSTRUCTIONS Read through recipe a couple times and assemble all ingredients and equipment before beginning. This salad is best made a day ahead so the beans can absorb the flavors of the spice, vinegar, and oil. Drain and gently rinse contents of each can of beans separately. Hold in colander until all excess water is gone. Add drained beans to mixing bowl. Add diced celery, bell pepper, onion, and pepper and add to beans. Add spice and a ½ teaspoon each of salt and black pepper to start. Add olive oil and vinegar, then stir gently with spoon until everything is combined well and coated with spice. Once you have made this salad a couple of times, feel free to experiment and substitute different spices, oils, or vinegars. This is a satisfying protein-rich vegetarian option and can also serve as a base for other proteins such as canned fish or chicken.