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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a fantastic salad recipe from Martha Stewart - If you just wantto take the time to do all the shelling and triming, it will turn out to be one delicious salad for you and your family!! Ingredients:
2 garlic cloves, minced |
1 jalapeno chili, seeds and ribs removed, pepper finely chopped |
1 smal green bell pepper, seeds and ribs removed, pepper finely chopped |
1/2 cup flat leaf parsley, finely chopped |
1/2 cup fresh cilantro leaves, finely chopped |
5 tablespoons red wine vinegar |
3/4 teaspoon coarse salt |
1/2 cup extra virgin olive oil |
fresh ground pepper, to taste |
8 ounces fresh cranberry beans, shelled (about 3/4 cup) |
6 ounces italian beans, trimmed and cut into 1-inch pieces |
6 ounces french haricots vert, trimmed and cut into 1-inch pieces |
8 ounces . shelled edamame (about 1 1/2 cups) |
8 ounces chickpeas, canned, rinsed (about 1 1/4 cups) |
1 cup small cherry tomatoes (red, orange, or yellow or a combination) |
2 ounces purslane (watercress if purslane is not available) |
Directions:
1. Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
2. Make the salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook for 7 minutes. Add Italian beans, and haricot verts, and cook for 3 minutes. Add edamame and cook for 2 minutes more. Usng a slotted spoon, transfer all the beans to the ice-water bath. Drain and pat dry.
3. Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing. Season with salt and pepper, and serve with bread.
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