LAYERED SUMMER BEAN SALAD

LAYERED SUMMER BEAN SALAD image

Yield 12 Servings

Number Of Ingredients 19

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Dressing
1 cup smooth marinara sauce
1 cup olive oil
Juice of 1 lemon (2-3 tablespoons)
Juice of 1 lime (1-2 tablespoon)
1 bunch green onions, trimmed, chopped (about 2 cups)
1 jalapeno, seeded, minced (wear gloves)
Salad
1 can (15.5 ounces) cannelini beans, rinsed and drained
1 can (15.5 ounces) light red kidney beans, rinsed and drained
1/2 seedless cucumber, unpeeled, medium diced (about 2 cups)
3 tablespoons finely diced red onion
2 cans (15.5 ounces each) black beans, rinsed and drained
2 tablespoon chopped fresh cilantro
1 teaspoon Tabasco sauce
2 cans (15.5 ounces each) garbanzo beans, rinsed and drained
1 tablespoon fresh chives
1/2 pound fresh green beans, trimmed, cut in 1 1/2-inch pieces (about 2-1/4 cups)
2 ounces (about 10) peppadews cut in thin, match like strips

Steps:

1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside. 2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl. 3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans. 4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer. 5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad. 6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad. 7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.