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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Gina: This colorful salad is one of my go-to recipes when I need something to satisfy a crowd, whether at a church potluck supper or a backyard barbecue. The champagne vinaigrette gives the beans a fresh, zippy flavor. For the best results, add the fresh beans to the salad just before serving, so they do not discolor. Ingredients:
kosher salt |
3/4 pound green beans, trimmed and halved |
3/4 pound yellow wax beans, trimmed and halved |
one 14-ounce can dark-red kidney beans, drained and rinsed |
one 14-ounce can black-eyed peas, drained and rinsed |
one 14-ounce can garbanzo beans, drained and rinsed |
1 bunch scallions, white and light-green parts, thinly sliced |
1 red (or orange or yellow) bell pepper, diced |
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish |
2 tablespoons chopped fresh marjoram or oregano leaves (optional) |
freshly ground black pepper |
hot sauce |
Directions:
1. Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
2. Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
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