Composed Bean Salad with Basil Vinaigrette
From EatingWell: May/June 2015
Channel your inner food stylist while arranging the beans and vegetables for this show-stopping composed bean salad recipe. Serve at a potluck or for a beautiful salad at brunch alongside grilled chicken, scallops or fish.
- 2 cups green beans (about 8 ounces), trimmed
- 1/2 cup fresh basil, plus 2 tablespoons chopped for garnish
- 1 small shallot, quartered
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 2 teaspoons honey or agave syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 15-ounce can chickpeas (see Tip), rinsed
- 1 15-ounce can dark red kidney beans, rinsed
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can cannellini or navy beans, rinsed
- 1 cup halved cherry tomatoes
- 1/2 cup very thinly sliced radishes
- Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
- Meanwhile, combine 1/2 cup basil, shallot, oil, vinegar, honey (or agave), mustard, salt and pepper in a blender. Puree until smooth.
- Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for up to 1 day.
- Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you’re in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups cooked. For recipe substitutions, use about 1 1/2 cups cooked beans in place of one 15-ounce can of beans.
Per serving: 246 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 37 g carbohydrates; 1 g added sugars; 4 g total sugars; 10 g protein; 11 g fiber; 423 mg sodium; 426 mg potassium.
Nutrition Bonus: Folate (23% daily value), Vitamin C (17% dv)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 1 1/2 fat
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- Ease of Preparation
- Main Ingredient
- May/June 2015