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.
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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.