Mixed Bean Salad with Herb Vinaigrette

Name: Mixed Bean Salad with Herb Vinaigrette
Yield: serves 6 to 8
Ingredients: 1/2 pound green, Roma, or pole beans; 1/2 pound French green beans; 1/2 pound wax beans; 1/2 pound Tongue of Fire beans; Pinch of kosher salt; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh oregano, marjoram, or basil; Zest and juice of 1 lemon; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, smashed and minced; 1/4 cup extra-virgin olive oil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; Sea salt and freshly ground black pepper

December 14, 2011

Allowing the farmer’s market to determine the mix of beans in this filling salad gives new meaning to the traditional “three-bean salad.” Fresh beans are always a treat, but I make this dish year-round by using canned navy, garbanzo, or cannellini beans when fresh ones aren’t available. If using canned beans, just skip the blanching step and toss the beans with the herb vinaigrette.

Recipe notes

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