Post by wilderness on Aug 4, 2023 12:50:25 GMT -5
Marinated Bean Salad-Birdy
foodnetwork.com/recipes/marinated-bean-salad-122058202 to 3 servings
1/2 teaspoon kosher salt, plus more for seasoning
3 ounces green beans, trimmed and cut into thirds
Half 15.5-ounce (219 1/2 grams) can cannellini beans, rinsed and drained
Half 15.5-ounce (219 1/2 grams) can chickpeas, rinsed and drained
OR 1 can mixed organic cooked beans (see note above)
1 vine-ripe tomatoes (113 grams), chopped
1 stalks celery (28 grams), thinly sliced, plus 1/8 cup inner leaves, coarsely chopped
1/4 small red onion (28 grams), thinly sliced
2 pepperoncini (15 1/2 grams), stemmed and chopped, plus 1/2 tablespoon brine from the jar
1/4 cup (42 grams) mixed pitted Kalamata and manzanilla olives, slivered
1/8 cup (5 grams) chopped fresh Italian parsley
1 1/2 tablespoons (15 grams) freshly squeezed lemon juice
1/2 teaspoon sugar
Freshly ground black pepper
8 tsp (35 1/2 grams) extra-virgin olive oil
Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, pepperoncini, olives and parsley.
In a small bowl, whisk together the lemon juice, pepperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
COMMENT
I really enjoyed this recipe. I made a 1/2 recipe so only used 1 can of garbanzo beans which worked out well. I think the addition of the pepperoncini brine to the dressing adds a little something delicious. And she’s right…the olives add a lot to it…do not leave them out.
Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, pepperoncini, olives and parsley.
In a small bowl, whisk together the lemon juice, pepperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
COMMENT
I really enjoyed this recipe. I made a 1/2 recipe so only used 1 can of garbanzo beans which worked out well. I think the addition of the pepperoncini brine to the dressing adds a little something delicious. And she’s right…the olives add a lot to it…do not leave them out.
