SHELL BEAN SALAD

Shell Bean Salad image

Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.

Provided by Martha Stewart

Yield Serves 8

Number Of Ingredients 20

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Ingredients

For the Dressing:
2 garlic cloves, minced
1 jalapeno chile, seeds and ribs removed, chile finely chopped
1 small green bell pepper, seeds and ribs removed, pepper finely chopped
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
5 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste
For the Salad:
8 ounces fresh cranberry beans, shelled (about 3/4 cup)
6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
6 ounces haricots verts, trimmed and cut into 1-inch pieces
8 ounces shelled edamame (about 1 1/2 cups)
8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
1/2 bunch purslane (2 ounces)
Coarse salt and freshly ground pepper, to taste
Parchment Bread, substitute store-bought flatbread, for serving

Steps:

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 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.

*** Explore more Shell Bean Salad Recipes »

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Katlego Moshoeu

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I'm not a huge fan of beans, but I loved this salad. The dressing is amazing!

Patrick Kunda

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This salad is a great way to get your daily dose of fiber and protein.

Habibur Islam

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I love that this salad is so versatile. I've added different vegetables, herbs, and cheeses to it, and it's always delicious.

Jasmine Vogwill

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This salad is a great make-ahead dish. I often make it the night before a party or picnic.

Michelle Apple

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I've made this salad several times and it's always delicious. It's a great addition to any summer cookout.

Ichie Voodoo

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This salad is a great way to use up leftover grilled chicken or tofu.

Joy Tcg

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I made this salad for a potluck and it was a huge hit! Everyone loved it.

Nhlonipho Jokweni

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This salad is so easy to make and it's always a crowd-pleaser.

Arpita Sen

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I'm not a huge fan of beans, but I loved this salad. The dressing is amazing!

Nepal Technical Kura

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This salad is a great way to get your daily dose of fiber and protein.

Yoni Valdes

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I love that this salad is so versatile. I've added different vegetables, herbs, and cheeses to it, and it's always delicious.

Damarion Chance

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This salad is a great make-ahead dish. I often make it the night before a party or picnic.

Raja Sameer

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I was skeptical about the combination of white beans and vinaigrette, but I was pleasantly surprised. The salad was light and refreshing, and the vinaigrette was the perfect complement to the beans.