Three Bean Salad Nouveau Recipe #325388
A classy take on the perennial three bean salad. Fresher with Italian parsley, snappier with thinly sliced radishes & capers, & a more refined sweetness & tang. Still utterly portable, servable cold or room temp. From those folks at www.chow.com.
25 min | 15 min prep
SERVES 4
- 12 ounces green beans, trimmed and cut into 1-inch pieces (about 3 cups)
- 6 small radishes, ends trimmed, halved lengthwise, and thinly sliced (about 3/4 cup)
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1/2 medium shallot, minced
- 1/4 cup sherry wine vinegar
- 2 tablespoons capers, drained and coarsely chopped
- 2 tablespoons fresh Italian parsley, finely chopped
- 2 tablespoons granulated sugar
- 1/4 cup vegetable oil
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until just tender, about 3 minutes. Strain beans and plunge the strainer into the water bath until the beans are cool. Remove beans from the water bath and spread out on a clean kitchen towel or a paper towel to dry.
- When beans are cool, transfer to a large bowl and add radishes, cannellini beans, and kidney beans; set aside.
- Combine shallot, vinegar, capers, parsley, and sugar in a medium nonreactive bowl. Add oil in a steady stream and whisk until completely incorporated. Season with salt and freshly ground black pepper.
- Add vinaigrette to bean mixture and toss gently to combine. Season with salt and freshly ground black pepper as needed. Serve at room temperature or chilled.
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5 stars