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wigs

REC: Green and White Bean Salad==>

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #11418 at 5:35 pm on Jul 17, 2008

Green and White Bean Salad from COLORADO COLORE by The Junior League of Denver.

Toasted Walnuts
1/2 cup walnuts, coarsely chopped
1/2 cup milk

Herb Vinaigrette
2 large shallots, minced
2 garlic cloves, minced
3 to 4 tablespoons red wine vinegar
1 to 2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 to 2 tablespoons minced fresh winter savory or tarragon
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons olive oil
Salt & white pepper to taste

Salad
1/4 cup drained canned baby lima beans, rinsed and drained (I use frozen baby limas.)
1/4 cup drained canned white cannellini beans, rinsed and drained
1 pound fresh thin green beans, trimmed
Salt to taste
4 ounces Stilton cheese, crumbled

For the walnuts, soak the walnuts in the milk in a bowl for 1 hour; drain. Spread the walnuts in a single layer on a baking sheet. Toast at 400 degrees F. until light brown. Let stand until cool.

For the vinaigrette, whisk the shallots, garlic, vinegar, lemon juice, Dijon mustard, savory and parsley in a bowl. Add the olive oil a few drops at a time, whisking constantly. Season with salt and white pepper.

For the salad, in a bowl toss the canned beans with enough vinaigrette to coat. Cook the fresh green beans in boiling salted water in a saucepan until tender-crisp but very green; drain. Rinse the green beans with cold water until the beans are cool; drain. Toss the lima beans, cannellini beans and green beans in a bowl. Add the desired amount of remaining vinaigrette and mix well. Sprinkle with the walnuts and cheese.

Serves 4.


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