As soon as I saw a picture of this shell bean salad in Martha Stewart Living, I knew I would make it soon. I love beans and there are so many possibilities with this recipe. I wanted to use green and wax beans, but couldn't find the latter. So, I just used fresh picked green beans. I recently found adorable little dried flageolets and coco beans at my grocery store. So, I used them, along with chickpeas, and edamame. Any type of bean could be used for this. The more the merrier.
The dressing contains my favorite herb, cilantro, and Italian parsely. Year round, they are the herbs that you will find in my fridge. It's a crisis if I run out of them. I usually spotlight cilantro, but I'm submitting this recipe to Weekend Herb Blogging with parsley as the starring herb. Whether you prefer curly or flat leaf parsley is up to you. I prefer flat leaf, but we used the curly variety in my family until fairly recently. The parsley and cilantro give the salad a wonderful fresh flavor, but they don't overpower the beans. And, if you don't like cilantro, just add a little more parsley.
This week WHB has come home to it's mother, the delightful Kalyn, of Kalyn's Kitchen. Kalyn started this terrific event and you will find amazing herby recipes in her Roundup on Monday. What would we do without WHB? It would be like life without parsley!
Shell Bean Salad
(Martha Stewart Living)
(Note: The original recipe contained jalapenos and chopped bell pepper, but I wasn't in the mood for that. But, it would be a nice addition, I think. Maybe another day.)
2 garlic cloves
1/2 cup chopped flat leafed parsley
1/2 cup chopped cilantro
1 teaspoon Dijon mustard
5 tablespoons red wine vinegar
3/4 teaspoon salt
freshly ground pepper
1/2 cup extra virgin olive oil
(Use beans of your choice, the more the better. Fresh is best, but good quality canned, frozen and dried beans can be used. This is what I used.)
About 1/4 cup dried flageolets (green kidney beans)
About 1/4 cup dried white coco beans
About 2 cups of green beans, cut in 1 inch pieces
8 ounces canned chickpeas, (about 1 1/4 cups) rinsed
8 ounces shelled edamame (about 1 1/4 cups)
Around 1 cup cherry tomatoes cut in half
salt and pepper to taste
ice water bath
Make dressing by whisking together the mustard, vinegar, salt and pepper, then whisk in the oil. Add the herbs and adjust the seasoning.
Make the salad. Soak the dried beans overnight and cook the next day in water that covers them very generously until soft, but not soggy. When they just soft, bring them to a boil and add the green beans and cook for 3 minutes. Then add the edamame to the water, and cook for 3 minutes. Drain and transfer the beans to a ice water bath. When the beans have cooled, drain and pat dry.
Toss the beans, chickpeas, and dressing together and season with salt and lots of black pepper.