Technicolor bean salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Can Chick-peas | |
| 1 | Can White Kidney Beans | |
| 1 | Can Red Kidney Beans | |
| 1 | Can Baby Lima Beans | |
| 1 | Can Black-eyed Peas | |
| 1 | pounds | Fresh Green Beans |
| 1 | cup | Chopped scallions |
| ½ | cup | Italian Parsley, chopped |
| 1 | Egg yolk | |
| ⅓ | cup | Red wine vinagar |
| 1 | tablespoon | Granulated sugar |
| 1 | tablespoon | Chopped garlic |
| 1 | cup | Olive oil |
| Salt | ||
| Fresh Ground Pepper | ||
Directions
GARLIC DRESSING
1. Drained canned beans, rinse thoroughly with water, and drain again.
2. Cook green beans by trimming and dropping into a pot of boiling water. Do not cover the pot. Stir the beans occasionally so they cook evenly. Cooking takes 5-15 minutes; or until desired crunch is obtained. Drain, pat dry, and cut into 2-inch lengths.
3. Toss canned and fresh beans together in a large bowl. Pour in dressing, sprinkle on the scallions, and toss again.
4. Cover and refrigerate overnight before serving. Garnish with chopped parsley. Serve at room temperature.
Garlic Dressing:
1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade.
Process briefly.
2. With the motor running, slowly dribble in the olive oil.
3. Taste, correct seasoning if necessary, and transfer to storage container.
Source: The Silver Palate Cookbook
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