By Subhashini  Coburn  As a longtime reader of the Post, it is a pleasure to appear in these pages and to share with you some of my favorite recipes. Cooking has been an integral part of my life for many years. Trained as a teacher when going to school in India, I currently teach cooking and various crafts, including knitting and crochet, at Studio One Center for Art in Oakland.  In my native country salads are often a simple mixture of onions, root vegetables such as daikon radishes, with lemon and salt and pepper. In this country, with an incredible variety of vegetables able to be grown, our salads are often very rich in variety and flavors.  The following recipe for Three Bean Salad is an example of our American sensibilities. I have found it to be very much enjoyed by kids and adults, alike. This salad keeps well and after marinating for a day is even richer in character. This recipe serves 6 to 8 people. Keep in mind that this recipe and all recipes are not rigid with ingredients. They can be varied and adjusted, with taste changes, but still quite successfully modified.  Most ingredients are readily available at local supermarkets, but many spices are more economically obtained at ethnic import stores. We will explore this in a future article.  Three Bean Salad  1 -15 oz .can white beans, drained and rinsed  1 -15 oz. can black beans, drained and rinsed 1 -15 oz. can garbanzo beans, drained and rinsed 1 small red bell pepper, seeded and finely diced. 1 cup frozen corn, thawed and rinsed  3/4 cup red onion, finely diced 2 bunches of finely cut green onions  Leaves from 2 bunches of fresh cilantro (coriander) or parsley 1 cup fresh mango or apples, diced 1 cup dried cranberries. 2 cups of pre-washed spinach, cut in small pieces Prepare, as above and place in an appropriately sized bowl  Dressing for 3 bean salad       1 teaspoon sea salt or regular salt  3 tablespoons of honey or 1/4 cup of brown sugar 1 teaspoon of cumin powder 1/3 cup of red wine vinegar 4 tablespoon of balsamic vinegar 1/4 cup olive oil 1/4 cup of freshly squeezed orange juice 1/3 cup of lemon juice.  Dash of black pepper. 1/3 cup of rice vinegar. Mix all ingredients, stir until well blended   Mix all salad ingredients together, with dressing and let sit in the refrigerator for at least 1 hour. Keeps well for several days. Enjoy.
By Subhashini Coburn As a longtime reader of the Post, it is a pleasure to appear in these pages and to share with you some of my favorite recipes. Cooking has been an integral part of my life for many years. Trained as a teacher when going to school in India, I currently teach cooking and various crafts, including knitting and crochet, at Studio One Center for Art in Oakland. In my native country salads are often a simple mixture of onions, root vegetables such as daikon radishes, with lemon and salt and pepper. In this country, with an incredible variety of vegetables able to be grown, our salads are often very rich in variety and flavors. The following recipe for Three Bean Salad is an example of our American sensibilities. I have found it to be very much enjoyed by kids and adults, alike. This salad keeps well and after marinating for a day is even richer in character. This recipe serves 6 to 8 people. Keep in mind that this recipe and all recipes are not rigid with ingredients. They can be varied and adjusted, with taste changes, but still quite successfully modified. Most ingredients are readily available at local supermarkets, but many spices are more economically obtained at ethnic import stores. We will explore this in a future article. Three Bean Salad 1 -15 oz .can white beans, drained and rinsed 1 -15 oz. can black beans, drained and rinsed 1 -15 oz. can garbanzo beans, drained and rinsed 1 small red bell pepper, seeded and finely diced. 1 cup frozen corn, thawed and rinsed 3/4 cup red onion, finely diced 2 bunches of finely cut green onions Leaves from 2 bunches of fresh cilantro (coriander) or parsley 1 cup fresh mango or apples, diced 1 cup dried cranberries. 2 cups of pre-washed spinach, cut in small pieces Prepare, as above and place in an appropriately sized bowl Dressing for 3 bean salad 1 teaspoon sea salt or regular salt 3 tablespoons of honey or 1/4 cup of brown sugar 1 teaspoon of cumin powder 1/3 cup of red wine vinegar 4 tablespoon of balsamic vinegar 1/4 cup olive oil 1/4 cup of freshly squeezed orange juice 1/3 cup of lemon juice. Dash of black pepper. 1/3 cup of rice vinegar. Mix all ingredients, stir until well blended Mix all salad ingredients together, with dressing and let sit in the refrigerator for at least 1 hour. Keeps well for several days. Enjoy.

Curry

Technical Details

  • Camera: COOLPIX L105
  • Taken: January 24, 2012
  • Focal length: 5mm
  • Aperture: f/3
  • Exposure: 1/8 second
  • ISO: 800