Online Recipe Database Direct Access

This recipe is liked by 1 person(s).

Purple Bean Salad

Categories: Vegetables|Vegetarian|Salads|Side dishes
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: http://www.vintagevictuals.com/2009/07/summer-picnic-bean-salad-with.html

A CHILLED BEAN SALAD FOR A HOT SUMMER PICNIC! The recipe for this chilled bean salad comes from our CSA farm’s cookbook that they make just for their shareholders. I’ve changed it a bit over the years, and it is a crowd pleaser every time. Now, don’t worry about going out and trying to hunt down Chinese Red Noodle Beans! This salad is fabulous with regular old green beans, too! The dressing is slightly sweet and tangy, and the feta cheese gives this salad that creamy, zesty punch.
2 pounds	fresh purple beans, or a mix of yellow, green, and purple beans
4 tablespoons	balsamic vinegar
1 tablespoon	Dijonnaise
2 teaspoons	lemon juice
1 teaspoon	sugar
1/2 teaspoon	kosher salt
1/2 teaspoon	freshly ground pepper
1/3 cup	olive oil
2 tablespoons	finely chopped red onion
1/2 cup	crumbled feta cheese
	Fresh thyme, (optional)

Trim stem ends of beans and cut the beans into 1 1/2-inch pieces. Steam in the microwave or in a stove-top steamer until crisp-tender. Drain and rinse with cool water before transferring to a bowl. Cool to room temperature.

In a small bowl, combine vinegar, dijonnaise, lemon juice, sugar, salt, and pepper. Stir until the sugar and salt dissolve. Then slowly stream in the olive oil while whisking the mixture. Pour over the beans, and toss to coat. Refrigerate for at least 1 hour before serving. Sprinkle with feta cheese and garnish with fresh thyme.

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe