Shell Bean Salad
Ingredients
- 2 garlic cloves, minced ⓘ
- 1 jalapeno chili, seeds and ribs removed, pepper finely chopped
- 1 smal green bell pepper, seeds and ribs removed, pepper finely chopped ⓘ
- 12 cup flat leaf parsley, finely chopped ⓘ
- 12 cup fresh cilantro leaves, finely chopped
- 5 tablespoons red wine vinegar
- 34 teaspoon coarse salt ⓘ
- 12 cup extra virgin olive oil ⓘ
- fresh ground pepper, to taste ⓘ
- 8 ounces fresh cranberry beans, shelled (about 3/4 cup) ⓘ
- 6 ounces italian beans, trimmed and cut into 1-inch pieces ⓘ
- 6 ounces French haricots vert, trimmed and cut into 1-inch pieces
- 8 ounces . shelled edamame (about 1 1/2 cups)
- 8 ounces chickpeas, canned, rinsed (about 1 1/4 cups) ⓘ
- 1 cup small cherry tomatoes (red, orange, or yellow or a combination) ⓘ
- 2 ounces purslane (watercress if purslane is not available)
Instructions
- Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt.
- Add oil in a slow, steady stream, whisking until emulsified.
- Season with pepper.
- Make the salad: Prepare an ice-water bath.
- Bring a large pot of water to a boil.
- Add cranberry beans, and cook for 7 minutes.
- Add Italian beans, and haricot verts, and cook for 3 minutes.
- Add edamame and cook for 2 minutes more.
- Usng a slotted spoon, transfer all the beans to the ice-water bath.
- Drain and pat dry.
- Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing.
- Season with salt and pepper, and serve with bread.
Nutrition & Diet Analysis (per serving)
516
kcal
26% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).