Try this Marinated White Bean and Chipotle Salad recipe, or contribute your own.Suggest a better description
Wash beans, heat with 2 qt water, bring to boil and cook until just tender (ca 1 hr). Dont overcook them. Turn off, and let cool in the water. Drain. Whisk the oil, vinegar and mustard together. Pour over beans in large bowl. Add chiles, scallions and oregano. Season to taste with salt and pepper, and mix well. Try not to break the beans (its tough). Marinate refrigerated for at least 24 hours before serving. Serves 8-10. I lined the bowl with some endive (the Davis farmers market has a vendor selling it pretty cheaply). Mike Bowers
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (60%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 104.5mg||4 %|
|Potassium 12.4mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.2g|
|Protein 0.3g||0 %|
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Calories per serving: 5
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