Mixed Garden Bean Salad With Shallots
Enjoy a delightful and vibrant Three Bean Salad that bursts with fresh flavors and textures. This salad features tender shelling beans, crisp wax beans, and delicate haricots verts tossed in a zesty vinaigrette dressing. With a pop of lemon and hints of coriander, this salad is a refreshing addition to any meal. Perfect for a light lunch or as a side dish for a summer gathering, this Three Bean Salad will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1/2 lb. fresh shelling beans, such as fava beans, shelled
- 1 lb. wax beans, trimmed and cut into 2-inch lengths
- 1 lb. haricots verts, trimmed and cut into 2-inch lengths
- 1/4 cup fresh lemon juice
- 2 Tbs. white wine vinegar
- 2 shallots, minced
- 3/4 cup canola oil
- 1 tsp. grated lemon zest
- 1 tsp. ground coriander, toasted
- Salt and freshly ground pepper, to taste
Instructions
- Bring a large saucepan of salted water to a boil over high heat. Add the shelling beans and boil until tender, 2 to 3 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water, then drain. Repeat to cook the wax beans and haricots verts until tender, 7 to 8 minutes for the wax beans and about 5 minutes for the haricots verts. Drain and set aside.
- In a small bowl, whisk together the lemon juice, vinegar and shallots. Drizzle in the canola oil and whisk continuously. Stir in the lemon zest and coriander, and season with salt and pepper.
- Combine all the beans in a large bowl. Add the vinaigrette and stir to coat. Let stand for at least 1 hour, or refrigerate for up to 3 hours. Serve at room temperature or chilled. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
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