SEVEN BEAN SALAD

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Seven Bean Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1/3 cup red onion, finely minced
Red wine vinegar, for marinating, plus more for dressing
1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
1/4 cup celery, finely minced
1/4 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Shaved Parmigiano-Reggiano, for serving

Steps:

  • Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
  • In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
  • Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
  • Just before serving, shave thin slices of Parmigiano over each portion.

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