2-16: Roast Beef Salad with Beans

In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.

RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.

Ah, the beloved trope of the useless lettuce/tomato garnish strikes again. When I worked in a restaurant, it drove me NUTS when I would watch all my beautiful burger lettuce leaves be wasted underneath some greasy fried zucchini platter for a big party.

Ingredients. I missed the note in the TIPS to use balsamic or apple cider vinegar, so I used white wine vinegar instead. I know cocktail onions aren’t the same as pearl onions, but I honestly don’t care–I’m only doing this to check the box that I completed it. Roast beef is actually homemade roast “beaf” instead of the real stuff.

Here’s a closer look at my “roast beaf”, which is basically seitan. My chest freezer is a veritable fake meat deli at this point.

Same bean draining picture from 2-19: Country Bean Salad. That’s probably because I used the same can of beans (split) for both. I only made these things as big as you see them in the pictures–there’s no reserves of bean salad anywhere.

Draining my beans–note the two separate green bean dishes in the background.

“Pearl” onions. Yes I know they’re not the same, don’t @me, I don’t care.

Which one looks more appetizing to you? Answer: neither.

Mixing up the dressing.

Poured the dressing over the top and let it marinate in the fridge for a while.

Final plate. If you’re into roast beef and green beans, I guess it could be good-ish. To me, it’s too reminiscent of awful school cafeteria lunches, so it’s gonna be a no from me, dawg.

Grade: D+