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

36 One-Pan Meals Just Right for Dinner Tonight

Backyard Plants That Add Privacy to Your Yard

The Ultimate Guide to Household Cleaning: What You Should Be Cleaning When

Shell Bean Salad

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Shell Bean Salad

Account

More

Shell Bean Salad

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Shell Bean Salad