SHELL BEAN SALAD

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Shell Bean Salad image

Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.

Provided by Martha Stewart

Yield Serves 8

Number Of Ingredients 20

For the Dressing:
2 garlic cloves, minced
1 jalapeno chile, seeds and ribs removed, chile finely chopped
1 small green bell pepper, seeds and ribs removed, pepper finely chopped
1/2 cup fresh flat-leaf parsley leaves, 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
Freshly ground pepper, to taste
For the Salad:
8 ounces fresh cranberry beans, shelled (about 3/4 cup)
6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
6 ounces haricots verts, trimmed and cut into 1-inch pieces
8 ounces shelled edamame (about 1 1/2 cups)
8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
1/2 bunch purslane (2 ounces)
Coarse salt and freshly ground pepper, to taste
Parchment Bread, substitute store-bought flatbread, for serving

Steps:

  • 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.
  • Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
  • Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.

MemeGuard
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Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.


Bukenya Eric
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This salad was easy to make, but it didn't really wow me.


Choubeila Krid
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The beans in this salad were a bit undercooked for my taste.


Pirenam Katchale
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I found this salad to be a bit bland. I think it could have used more seasoning.


Amjad Khani
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This salad was a bit too tangy for my taste, but I think that's just a matter of personal preference.


Emmanuel Onyewuchi
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I'm a big fan of bean salads and this one is definitely one of my favorites. It's packed with flavor and the beans are cooked perfectly.


EBONY Hale
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This salad is so refreshing and flavorful. I love the combination of beans, vegetables, and dressing.


Lewis Ogeto
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I've made this salad several times and it's always a crowd-pleaser. It's the perfect side dish for any summer gathering.


Simon Izang
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This is my new favorite bean salad recipe. It's so simple to make and always turns out delicious.


Razia Tabassum
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I made this salad for a picnic and it was a huge success. Everyone loved it!


Susan Poudel
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This salad was easy to make and very refreshing. I loved the crunch of the beans and the pop of flavor from the dressing.


Jiten Brave
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I'm not usually a fan of bean salads, but this one was really good! The combination of flavors was perfect, and the beans were nice and crisp.


Michelle Chandler
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This shell bean salad was a hit at my last potluck! The dressing was tangy and flavorful, and the beans were perfectly cooked. I'll definitely be making this again.