Shell Bean Salad
Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.
- For the Dressing:
- 2 garlic cloves, minced
- 1 jalapeno chile, seeds and ribs removed, chile finely chopped
- 1 small green bell pepper, seeds and ribs removed, pepper finely chopped
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 5 tablespoons red-wine vinegar
- 3/4 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper, to taste
- For the Salad:
- 8 ounces fresh cranberry beans shelled (about 3/4 cup)
- 6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
- 6 ounces haricots verts, trimmed and cut into 1-inch pieces
- 8 ounces shelled edamame (about 1 1/2 cups)
- 8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
- 1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
- 1/2 bunch purslane (2 ounces)
- Coarse salt and freshly ground pepper, to taste
- Parchment Bread, substitute store-bought flatbread, for serving
Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.