Technicolor Bean Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 Can: Chick-peas,
1 Can: White Kidney Beans,
1 Can: Red Kidney Beans,
1 Can: Baby Lima Beans,
1 Can: Black-eyed Peas,
1 lbs: Fresh Green Beans,
1 cup: Chopped scallions,
1/2 cup: Italian Parsley, chopped
GARLIC DRESSING
1: Egg yolk,
1/3 cup: Red wine vinagar,
1 tbsp: Granulated sugar,
1 tbsp: Chopped garlic,
1 cup: Olive oil,
Salt,
Fresh Ground Pepper,
Directions:
1. Drained canned beans, rinse thoroughly with water, and drain again.
2. Cook green beans by trimming and dropping into a pot of boiling
water. Do not cover the pot. Stir the beans occasionally so they cook
evenly. Cooking takes 5-15 minutes; or until desired crunch is
obtained. Drain, pat dry, and cut into 2-inch lengths.
3. Toss canned and fresh beans together in a large bowl. Pour in
dressing, sprinkle on the scallions, and toss again.
4. Cover and refrigerate overnight before serving. Garnish with
chopped parsley. Serve at room temperature.
Garlic Dressing:
1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to
taste in the bowl of a food processor fitted with a steel blade.
Process briefly.
2. With the motor running, slowly dribble in the olive oil.
3. Taste, correct seasoning if necessary, and transfer to storage
container.
Source: The Silver Palate Cookbook
Source from luhu.jp
2. Cook green beans by trimming and dropping into a pot of boiling
water. Do not cover the pot. Stir the beans occasionally so they cook
evenly. Cooking takes 5-15 minutes; or until desired crunch is
obtained. Drain, pat dry, and cut into 2-inch lengths.
3. Toss canned and fresh beans together in a large bowl. Pour in
dressing, sprinkle on the scallions, and toss again.
4. Cover and refrigerate overnight before serving. Garnish with
chopped parsley. Serve at room temperature.
Garlic Dressing:
1. Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to
taste in the bowl of a food processor fitted with a steel blade.
Process briefly.
2. With the motor running, slowly dribble in the olive oil.
3. Taste, correct seasoning if necessary, and transfer to storage
container.
Source: The Silver Palate Cookbook
Source from luhu.jp