Shell Bean Salad

Name: Shell Bean Salad
Yield: Serves 8
Ingredients: 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

1 Rating

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.

Martha Stewart Living, September 2007, Unknown origin

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Shell Bean Salad

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Shell Bean Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Shell Bean Salad