Heirloom Bean Salad with Seasonal Vegetables
Source: Darya Pino Rose, Foodist
This recipe was demonstrated for CUESA’s Market to Table program on May 11, 2013.
¾ cup cooked Rancho Gordo Pinquito beans
2 small carrots or 1 medium carrot, thinly sliced
¼ cup sliced radish
½ green onion, finely chopped
2 tablespoons freshly diced parsley
1 tablespoon olive oil or nut oil
2 teaspoons rice (or red wine) vinegar
Salt and pepper
1. If your beans aren’t already cooked, soak them overnight or at least 6 hours. Discard the soaking liquid, rinse several times then cook in beef, mushroom, or vegetable stock until tender.
2. Place the cooked beans in a bowl and add the sliced vegetables, green onion, and parsley. I tend to go heavy-handed on the herbs because they add such a wonderful freshness, but feel free to experiment with the amount you like.
3. You’re welcome to mix the vinaigrette beforehand, but if you’re lazy like me, feel free to just add the oil and vinegar directly to the bowl, along with some salt and pepper and any other spices you choose.
4. Gently stir with a spoon, taking care not to damage the beans. Adjust the salt and pepper and enjoy.
Visit Darya Pino Rose at summertomato.com.