Name: Andouille, Bean, and Tomato Salad
Yield: 6 servings
Ingredients: 1 3/4 cups dried beans, such as yellow Steuben; 3 garlic cloves; 6 fresh thyme sprigs; 2 dried bay leaves; 1 tablespoon coarse salt; 1/2 cup thinly sliced Vidalia or sweet red onion; 1/2 fresh jalapeno chile, halved and thinly sliced into half-moons (remove seeds for less heat if desired); 1 tablespoon cider vinegar; 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for skillet; Coarse salt and freshly ground pepper; 1 medium Kirby cucumber, peeled, quartered lengthwise, and cut into 1/2-inch-thick pieces; 16 yellow cherry tomatoes, halved; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 12 ounces Andouille sausage, cut into 1/4-inch rounds

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.

Source: Martha Stewart Living, July 2006

Servings

Ingredients

Directions

1. 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.
2. 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.
3. 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.