Friday, July 18, 2014
Technicolor Bean Salad
Serves 10 to 12
From The Silver Palate Cookbook
Husband-Tested in Alice’s Kitchen
This is perfect for when you need a dish to take on a summer picnic. Besides being very tasty, it’s colorful, can be made well in advance, full of fiber and protein and it feeds a crowd. The Garlic Dressing recipe makes more than what the salad really needs, in my opinion, so I dress the salad and then pour extra dressing in a jar to use for other salads later.
1 can chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black-eyed peas, drained and rinsed
1 can lima beans, drained and rinsed (I sometimes use frozen lima beans, cooked and drained.)
1 pound fresh green beans, cut into bite-sized pieces and blanched
1 cup scallions, chopped OR 1 cup minced red onion
½ cup chopped parsley (optional)
Toss all the prepared beans and onions together in a large bowl. Add enough Garlic Dressing to coat the mixture. (Set aside any extra dressing for another salad.) Sprinkle the salad with parsley, if using. Cover and chill the salad over night before serving.
Makes about 1½ cups
1 large egg yolk
1/3 cup red wine vinegar
1 Tablespoon sugar
1 Tablespoon minced garlic
Kosher salt, to taste
Freshly ground pepper, to taste
1 cup olive oil
Combine the egg yolk, vinegar, sugar, garlic, salt and pepper in the bowl of a food processor fitted with a steel blade. Process briefly. With the motor running, slowly dribble in the olive oil. Taste, correct seasoning, if necessary, and transfer to a storage container.