Allowing the farmer’s market to determine the mix of beans in this filling salad gives new meaning to the traditional “three-bean salad.” Fresh beans are always a treat, but I make this dish year-round by using canned navy, garbanzo, or cannellini beans when fresh ones aren’t available. If using canned beans, just skip the blanching step and toss the beans with the herb vinaigrette.
Recipe information
Yield
serves 6 to 8
Ingredients
Salad
Vinaigrette
Preparation
Salad
Step 1
Snap off and discard the stem ends of all the beans. Bring a large pot of water to a boil and add the kosher salt. Prepare a large bowl of ice water and set aside.
Step 2
Working with one variety at a time, blanch the beans (see Know-how, page 261), cool in the ice water, and drain thoroughly (I usually blot with a paper towel to remove excess water). Chill in the refrigerator. (You may need to add more ice between batches.)
Step 3
Place the beans in a large bowl and add the parsley and oregano.
Vinaigrette
Step 4
Stir together the lemon zest and juice, vinegar, mustard, and garlic in a small bowl. Slowly whisk in the olive oil until well incorporated. Add the parsley and chives and season with salt and pepper to taste.
Step 5
Pour the vinaigrette over the beans and serve at room temperature or refrigerate until ready to serve.
