Best 2 Shell Bean Salad Recipes

**Shell Bean Salad: A Medley of Flavors and Textures**

Shell bean salad is a delightful and versatile dish that combines the hearty goodness of shell beans with a symphony of fresh vegetables, herbs, and tangy dressings. This salad is a perfect side dish for summer barbecues, potlucks, or as a light and refreshing lunch option. With its vibrant colors and diverse textures, shell bean salad is a feast for both the eyes and the palate. This article presents a collection of delectable shell bean salad recipes that cater to various dietary preferences and culinary inclinations. From classic mayonnaise-based dressings to lighter vinaigrette options, and even a vegan-friendly version, these recipes offer a range of flavors to tantalize your taste buds. Get ready to embark on a culinary journey as we explore the diverse world of shell bean salads.

Here are our top 2 tried and tested recipes!

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Shell Bean Salad With Tomatoes, Celery and Feta image

This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

1 1/2 pounds shell beans (about 2 1/3 cups shelled)
1 onion, halved
7 cups water
3 large garlic cloves, peeled and crushed
A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
Salt to taste
1 cup sliced or diced celery
1 pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
1/2 cup crumbled feta (2 ounces)
1/2 cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
1 garlic clove, minced or pureed
1/3 cup extra virgin olive oil

Steps:

Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams

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

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.

Tips:

To save time, use canned or frozen shell beans. Be sure to rinse and drain them well before using.
For a more flavorful salad, use a variety of beans. Some good options include black beans, kidney beans, and chickpeas.
Add your favorite vegetables to the salad. Some good options include chopped celery, onion, bell pepper, and corn.
For a heartier salad, add some cooked protein. Some good options include grilled chicken, shrimp, or tofu.
Use a light and tangy dressing. A simple vinaigrette or lemon-tahini dressing is a good option.
Serve the salad immediately or chill it for later.

Conclusion:

Shell bean salad is a healthy and delicious salad that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its combination of beans, vegetables, and dressing, shell bean salad is a satisfying and nutritious meal.