Best Summer Butter Bean Salad With Hot Sauce Vinaigrette Recipes

Summer Bean Salad with Tarragon Vinaigrette image

Provided by Food Network

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 17

1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled
1/2 pound Yellow wax beans, prepared as above for green beans
1/2 pound fresh soybeans, blanched and chilled
2 pounds fresh fava beans, shelled and cooked until tender
1 can garbanzo beans, drained and rinsed
3 bunches green onion, cleaned and finely minced
1 large red onion, peeled and finely diced
4 stalks celery, finely diced
1 large yellow bell pepper, finely diced
1/4 cup finely chopped fresh tarragon
1 bottle dry white wine (Chardonnay, etc.)
Stems of 1 bunch tarragon (save leaves for the salad)
3 shallots, peeled and finely minced
2 lemons, zested and juiced, finely chop the zest and set the juice aside
2 tablespoons rice vinegar (unseasoned)
1 to 1/2 cups pure olive oil
Salt and pepper

Steps:

Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Provided by Carla Hall

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Steps:

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.