A healthy bean salad filled with a few different kinds and colors of beans. Perfect for spring time.
Ingredients
Salad:
1 15-ouncecan black beans
1 15-ouncecan kidney beans
1 15-ouncecan white beans
1 15-ouncecan black-eyed peas
1poundfresh green beans
1bunch scallions, chopped
¼Cupparsley, chopped
Dressing:
1egg yolk
⅓Cupred wine vinegar
1Tablespoonsugar
1clovegarlic, chopped (trust me this is enough)
salt and pepper
1Cupextra virgin olive oil
Instructions
Drain and rinse beans. Also chop your scallions and parsley just so they are ready.
For the fresh green beans, snap off the ends and remove any “strings” down the center. Blanch the bean in boiling, salted water for 4 minutes. Drain the beans and immediately move them to a bowl of ice water to stop the cooking.
For dressing, whisk together ingredients in a medium bowl, drizzling in the olive oil last. It should emulsify into a tangy vinaigrette.
Add the dressing to the salad along with the blanched green beans.
Season with salt and pepper and you can serve this right away but I think it’s best if it chills in the fridge for an hour or two. Before serving, garnish with fresh parsley.