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Gallery Classic Five-Bean Salad Recipe Summary prep: 30 mins total: 5 hrs Servings: 8 Yield: Makes 10 cups
Ingredients For the Salad 1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney 5 small dried bay leaves 1 medium carrot, cut crosswise into 5 pieces 1 celery stalk, cut crosswise into 5 pieces Coarse salt 12 ounces haricots verts, trimmed and cut into 1-inch pieces 1 cup fresh flat-leaf parsley 1 cup fresh cilantro 2 cups very small tomatoes or halved cherry tomatoes For the Dressing 1/4 cup sherry vinegar 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper
Cook’s Notes Bean salad can be refrigerated for up to 1 day.
Gallery Classic Five-Bean Salad
Recipe Summary prep: 30 mins total: 5 hrs Servings: 8 Yield: Makes 10 cups
Gallery
Classic Five-Bean Salad
Classic Five-Bean Salad
Classic Five-Bean Salad
Recipe Summary prep: 30 mins total: 5 hrs Servings: 8 Yield: Makes 10 cups
Recipe Summary
prep: 30 mins total: 5 hrs
Servings: 8 Yield: Makes 10 cups
prep: 30 mins
total: 5 hrs
prep:
30 mins
total:
5 hrs
Servings: 8
Yield: Makes 10 cups
8
Makes 10 cups
Ingredients
Ingredients
1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney 5 small dried bay leaves 1 medium carrot, cut crosswise into 5 pieces 1 celery stalk, cut crosswise into 5 pieces Coarse salt 12 ounces haricots verts, trimmed and cut into 1-inch pieces 1 cup fresh flat-leaf parsley 1 cup fresh cilantro 2 cups very small tomatoes or halved cherry tomatoes
1/4 cup sherry vinegar 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper
Directions
Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.
Cook’s Notes Bean salad can be refrigerated for up to 1 day.
Cook’s Notes
Bean salad can be refrigerated for up to 1 day.
Reviews
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All Reviews for Classic Five-Bean Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Five-Bean Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
