Marinated Green Bean and Butter Bean Salad
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- Yield Serves 10
Ingredients
- 2 pounds fresh green beans, ends snapped
- Salt
- 1 pound 4 ounces butter beans, or small fresh or frozen lima beans
- 1/4 cup tarragon or white-wine vinegar
- 3 tablespoons Dijon mustard
- Freshly ground black pepper
- 1 shallot, minced
- 3/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Directions
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Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
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Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
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In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.
Very nice salad. I couldn't find fresh or frozen butter beans so had to use canned lima beans, but it was fine. Also couldn't find fresh tarragon, so used dried. Again, it worked out well. Made it first thing in the morning and left it covered on the counter all day so that the flavours could set and to keep it at room temperature. It was perfect with the ham & scalloped potatoes on the Easter menu! Will make all three dishes again next year - nothing more, nothing less. It was a perfect meal!