Bean Salad and the Little Applegate River


Yesterday morning Bruce and I took a drive to the Little Applegate River here in Southern Oregon. Bruce wanted to go on a 5 mile run along the Sterling Ditch Mine Trail.  As for me?  Oh heck to the no!  I had no interest in running. All I wanted to do was spend my morning in a leisurely fashion and exercising my camera…


While Bruce was out running along the trails, I made my way down to the Little Applegate River.  The water was ice cold and crystal clear. The trees and plants growing along the banks were green and lush.


What a lovely place to spend part of my morning. The sound of the water and the wind through the trees was so relaxing…


Across the river from where I was standing was the remnants of a gold mining operation that took place over a hundred years ago.


A branch of an Oregon Ash tree.


Bruce on his way down the trail and towards the finish line.  Once he cooled down, we hopped back into the truck and headed back home.  I needed to get back in order to make my bean salad to share at a barbecue later on that day with family and friends.

My bean salad is a riff on a bean salad recipe that my mother had jotted down in the back of an old cookbook decades ago.  I made my salad a bit simpler and left out the green beans and Worcestershire sauce.  The reason for leaving out the green beans?  The recipe called for canned green beans…  Nope.  That was not happening.  I don’t buy canned green beans.  I won’t eat them.  I can’t stand them… And as for the Worcestershire sauce.  I was out.  No big deal.

My bean salad is a simple mixture of three kinds of beans, kidney, black and chick pea.  It’s tossed with red onion, red bell pepper, parsley and a sweet red wine vinaigrette.  It’s easy, delicious and a perfect side dish for a Memorial Day barbecue.  Enjoy!  Tessa


  • 1 15 ounce can kidney beans
  • 1 15 ounce can black beans
  • 1 15 ounce can chick peas (garbanzo beans)
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped parsley
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/8 cup olive oil
  • seasoning salt and black pepper to taste

Begin by rinsing and draining the beans.  Add to a medium sized bowl.  Add red bell pepper, red onion and parsley.  In a separate bowl whisk together the remaining ingredients to make the sweet red wine vinaigrette.  Taste and correct your seasonings.  Add vinaigrette mixture to bean mixture and toss to coat.  Refrigerate covered for at least 4 hours before serving.  Makes about 6 servings.

28 thoughts on “Bean Salad and the Little Applegate River

  1. Roberta

    What a beautiful place Tessa, and what a lovely day did you spend, exercising your camera in that green paradise, and preparing such a good salad for a special dinner!
    I love to read your stories! :)

  2. Mad Dog

    Lovely bean salad – I haven’t made anything like that for a long time. You did the right thing with regard to running ;-)

  3. Lasuch w kuchni

    It’s kinda funny that while your husband was in fact exercising, you were exercising your camera. Beautifully exercising your camera. And the bean salad sounds simple yet great. Of course with home cooked beans, never canned :)

  4. mjskit

    What a gorgeous pictures! I agree – not interested in running when I can sit and enjoy such a beautiful place. Thanks for sharing this pics and that great bean salad! Love the mix of beans!

  5. Sissi

    Beautiful salad, Tessa. So sunny and nourishing too! I would have chosen your walk and photos instead of running ;-)

  6. Barbara Bamber | justasmidgen

    I love that salad.. and that hike! We do a similar one in the summer in B.C. I’d love to just ramble and photograph but my husband usually pushes me to hike it with him, lol. It’s a good thing he keeps me in shape:) xx

Comments are closed.