Shell Bean Salad

Name: Shell Bean Salad
Ingredients: 2 garlic cloves, minced; 1 jalapeno chili, seeds and ribs removed, pepper finely chopped; 1 smal green bell pepper, seeds and ribs removed, pepper finely chopped; 12 cup flat leaf parsley, finely chopped; 12 cup fresh cilantro leaves, finely chopped; 5 tablespoons red wine vinegar; 34 teaspoon coarse salt; 12 cup extra virgin olive oil; fresh ground pepper, to taste; 8 ounces fresh cranberry beans, shelled (about 3/4 cup); 6 ounces italian beans, trimmed and cut into 1-inch pieces; 6 ounces French haricots vert, trimmed and cut into 1-inch pieces; 8 ounces . shelled edamame (about 1 1/2 cups); 8 ounces chickpeas, canned, rinsed (about 1 1/4 cups); 1 cup small cherry tomatoes (red, orange, or yellow or a combination); 2 ounces purslane (watercress if purslane is not available)

16 ingredients

12 steps

Ingredients

2 garlic cloves, minced
1 jalapeno chili, seeds and ribs removed, pepper finely chopped
1 smal green bell pepper, seeds and ribs removed, pepper finely chopped
12 cup flat leaf parsley, finely chopped
12 cup fresh cilantro leaves, finely chopped
5 tablespoons red wine vinegar
34 teaspoon coarse salt
12 cup extra virgin olive oil
fresh ground pepper, to taste
8 ounces fresh cranberry beans, shelled (about 3/4 cup)
6 ounces italian beans, trimmed and cut into 1-inch pieces
6 ounces French haricots vert, trimmed and cut into 1-inch pieces
8 ounces . shelled edamame (about 1 1/2 cups)
8 ounces chickpeas, canned, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow or a combination)
2 ounces purslane (watercress if purslane is not available)

Directions

1

Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt.
2

Add oil in a slow, steady stream, whisking until emulsified.
3

Season with pepper.
4

Make the salad: Prepare an ice-water bath.
5

Bring a large pot of water to a boil.
6

Add cranberry beans, and cook for 7 minutes.
7

Add Italian beans, and haricot verts, and cook for 3 minutes.
8

Add edamame and cook for 2 minutes more.
9

Usng a slotted spoon, transfer all the beans to the ice-water bath.
10

Drain and pat dry.
11

Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing.
12

Season with salt and pepper, and serve with bread.