Chef Edie's "Indian Yellow Woman" Bean Salad
|1 lbdry beans; such as the Indian Yellow Woman|
|2 tbspolive oil|
|1/4 cupshallots; minced|
|2 tbspgarlic; minced|
|2 bunchesmulti colored chard; 1" trim on bottom, then cut in 1/4" slices|
|1/4 lbwhite asparagus; cut on the bias in 1" pieces|
|1 bunchgreen asparagus; cut on the bias in 1" pieces|
|1 In small bowl whisk together;|
|1/3 cupbalsmic vinegar|
|1 cupwalnut oil; slowly add|
Chef Edie's "Indian Yellow Woman" Bean Salad Preparation
1# dry beans, such as the Indian Yellow Woman w/ chipolte from Windrose Farm. Start the beans on a low simmer in enough cold water to cover and check frequently to make sure water doesn't evaporate. Slow cooking keeps the beans from falling apart and also allows the chipolte pepper to fully release it's flavor.
Saute vegetables listed below in a saute pan until asparagus in tender but not over cooked.
Transfer to mixing bowl. Add cooked beans then add;
3-6 tomatoes, depending on size, small dice
1 bunch of mizuna, chopped (or other fresh lettuce type green)
Toss beans and vegetables with dressing and put in serving bowl. This salad is great topped with dollops of goat cheese.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Chef Edie's "Indian Yellow Woman" Bean Salad. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: