FIVE-BEAN SALAD
In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, the beans are blanched quickly, to emphasize their fresh taste, color, and texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 6 cups
Number Of Ingredients 20
Steps:
- Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
- Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
- Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
- Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Evaa Anstacia
[email protected]I love the combination of flavors in this salad. The beans, corn, and tomatoes are a perfect match.
Dulce Barreras
[email protected]This salad is so versatile. You can add or subtract ingredients to suit your taste.
Veronica Nowell
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved it!
Buyondo Timothy
[email protected]This salad is a great way to get your daily dose of fiber. It's also a good source of protein and iron.
Amber Lyons
[email protected]I love this salad! It's so easy to make and it's always a hit at potlucks.
MIZAN SUNNY
[email protected]This salad is a great way to use up leftover beans. I used a variety of beans that I had on hand: black beans, kidney beans, pinto beans, white beans, and chickpeas. The salad was very flavorful and filling. I would definitely make it again.