SHELL BEAN SALAD

SHELL BEAN SALAD image

Number Of Ingredients 20

The dressing
(Note: The original recipe contained jalapenos and chopped bell pepper, but I wasn't in the mood for that. But, it would be a nice addition, I think. Maybe another day.)
2 garlic cloves
1/2 cup chopped flat leafed parsley
1/2 cup chopped cilantro
1 teaspoon Dijon mustard
5 tablespoons red wine vinegar
3/4 teaspoon salt
freshly ground pepper
1/2 cup extra virgin olive oil
salad
(Use beans of your choice, the more the better. Fresh is best, but good quality canned, frozen and dried beans can be used. This is what I used.)
About 1/4 cup dried flageolets (green kidney beans)
About 1/4 cup dried white coco beans
About 2 cups of green beans, cut in 1 inch pieces
8 ounces canned chickpeas, (about 1 1/4 cups) rinsed
8 ounces shelled edamame (about 1 1/4 cups)
Around 1 cup cherry tomatoes cut in half
salt and pepper to taste
ice water bath

Steps:

The dressing (Note: The original recipe contained jalapenos and chopped bell pepper, but I wasn't in the mood for that. But, it would be a nice addition, I think. Maybe another day.) 2 garlic cloves 1/2 cup chopped flat leafed parsley 1/2 cup chopped cilantro 1 teaspoon Dijon mustard 5 tablespoons red wine vinegar 3/4 teaspoon salt freshly ground pepper 1/2 cup extra virgin olive oil salad (Use beans of your choice, the more the better. Fresh is best, but good quality canned, frozen and dried beans can be used. This is what I used.) About 1/4 cup dried flageolets (green kidney beans) About 1/4 cup dried white coco beans About 2 cups of green beans, cut in 1 inch pieces 8 ounces canned chickpeas, (about 1 1/4 cups) rinsed 8 ounces shelled edamame (about 1 1/4 cups) Around 1 cup cherry tomatoes cut in half salt and pepper to taste ice water bath