Marinated Bean Salad-Birdy

[wilderness]

Marinated Bean Salad-Birdy
foodnetwork.com/recipes/marinated-bean-salad-12205820

4 to 6 servings

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 pepperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted Kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 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.