Herbed Bean Salad Recipe

The Gourmet Review

Love the fresh beans, tomatoes and herbs in this colorful salad. Yummy flageolet, chickpea, haricot  and yellow wax beans show off for this recipe. Nothing better than going to the farmer’s market at the end of summer and savoring the fresh produce!

Chef Steven Arial from LUC’s shares a favorite recipe he created for the summer season at this hidden gem of a  restaurant in Seattle. Enjoy!

SERVES 8

INGREDIENTS

1 cup vine ripened tomatoes, diced

½  cup flageolet beans, cooked 

½  cup chickpeas, cooked 

1 cup green beans or haricot verts, cooked 

1 cup yellow wax beans, cooked

2 tablespoons shallots, minced

3 tablespoons parsley, chopped

1 teaspoon thyme, chopped  

½  cup extra virgin olive oil

DIRECTIONS 

The beans cook for different times depending on what kind you are using. You can use fresh or dried for this recipe. Generally it will probably take about 3 minutes for haricot verts, 4-5 minutes for green beans and yellow wax beans, (you can take a quick taste test.)

Dried beans will differ if you place them straight in boiling water or if you pre-soak them overnight. Fresh frozen beans will cook rather quickly, usually about 4-5 minutes. All fresh beans need to be blanched or  cooled in ice bath to preserve color. Dried beans generally can just be removed from water and air cooled.

Place all above ingredients in to mixing bowl and season with salt.

Let marinate for at least 20 minutes before serving.

 

Vinaigrette

 2/3 cups  Extra Virgin Olive Oil

1/3 cups  Sherry vinegar

Directions 

To finish, toss marinated bean salad in a mixing bowl with sherry vinaigrette. Adjust seasonings if necessary. Serve over mixed baby lettuce, Garnish with cherry tomatoes and croutons.

* Note for additional acidity and flavor, drizzle aged balsamic vinegar over dressing. 

-The Gourmet Review 

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