Five Bean Salad with Champagne Vinaigrette (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
water, as needed |
kosher salt |
3/4 pound green beans, trimmed and halved |
3/4 pound yellow wax beans, trimmed and halved |
1 (14-ounce) can dark red kidney beans, drained and rinsed |
1 (14-ounce) can black-eyed peas, drained and rinsed |
1 (14-ounce) can garbanzo beans, drained and rinsed |
1 bunch scallions, thinly sliced |
1 bell pepper, diced |
2 tablespoons chopped fresh italian parsley leaves |
2 tablespoons chopped fresh marjoram or oregano leaves, optional |
champagne vinaigrette, recipe follows |
freshly cracked black pepper |
1 clove garlic, minced |
2 tablespoons dijon mustard |
1/4 cup champagne vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons honey |
2 to 3 dashes hot sauce |
1/2 teaspoon salt |
1/2 teaspoon freshly cracked black pepper |
1/2 cup extra-virgin olive oil |
Directions:
1. Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
2. Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
3. Champagne Vinaigrette:
4. Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.
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