Andouille salad, a nod to the American South, features pink rounds of the smoky sausage mingling with heirloom Steuben beans, Vidalia onions, yellow cherry tomatoes, Kirby cucumbers, and chopped jalapeno.

Martha Stewart Living, July 2006


Recipe Summary



For the Beans:
For the Salad:


Instructions Checklist
  • Make the beans: Soak beans overnight; drain. Put beans, garlic, thyme, and bay leaves into a medium pot; cover with cold water by about 2 inches. Bring to a boil, stir, and then reduce to a simmer. Cook, stirring occasionally, until beans are tender; begin checking after 30 minutes (cooking times will vary). Stir in salt. Remove from heat, and let stand 5 minutes. Drain beans, and discard herbs and garlic; set beans aside.

  • Make the salad: Put onion and jalapeno into a medium bowl; stir in vinegar and 1 tablespoon plus 1 teaspoon oil. Add warm beans; season with salt and pepper. Let stand until beans are cool. Stir in cucumber, tomatoes, parsley, and remaining tablespoon oil.

  • Heat a large skillet over medium heat; add just enough oil to coat skillet. Add sausage, and cook, flipping once, until browned and heated through, about 2 minutes per side. Add to salad, and toss to combine. Serve immediately.

Cook's Notes

You can use black-eyed peas as a substitute for the Steuben beans.