Chef Edie's "Indian Yellow Woman" Bean Salad

100% would make again

Ready in 20 minutes

A delicious and healthy Spring time soup.


1 lb dry beans; such as the Indian Yellow Woman
2 tbsp olive oil
1/4 cup shallots; minced
2 tbsp garlic; minced
2 bunches multi colored chard; 1" trim on bottom, then cut in 1/4" slices
1/4 lb white asparagus; cut on the bias in 1" pieces
1 bunch green asparagus; cut on the bias in 1" pieces
1 In small bowl whisk together;
1/3 cup balsmic vinegar
1/2 tbsp Salt
1 cup walnut oil; slowly add

Original recipe makes 8



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.

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Calories Per Serving: 481 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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