Appetizers / Soups / Salads

Shell Bean Salad is for Salad.

Shell Bean Salad takes 40 minutes to prepare.

Shell Bean Salad takes 22 minutes to cook.

Shell Bean Salad makes 8 servings.

The ingredients for Shell Bean Salad are:

DRESSING:
* 2 garlic cloves, minced

* 1 jalapeno chile pepper, chopped after seeds and ribs removed

* 1 small green bell pepper, finely chopped after seeds and ribs removed

* 1/2 c fresh flat-leaf parsley leaves, finely chopped

* 1/2 c fresh cilantro leaves, finely chopped

* 5 TBSP red-wine vinegar

* 3/4 tsp coarse salt (I recommend sea salt)

* 1/2 c extra virgin olive oil

* Freshly ground pepper, to taste


SALAD:
* 8 oz (or 3/4 c) fresh cranberry beans, shelled (aka borlotti bean = saluggia= shell bean= crab eye bean= rosecoco bean=Roman bean=fagiolo romano; can substitute with 'tongues of fire' beans, cannellini beans, great northern, pinto or chili beans)

* 6 oz flat Italian beans, trimmed and cut into 1-inch pieces (aka Romano beans or Runner Beans; can substitute: green beans)

* 6 oz haricots verts, trimmed and cut into 1-inch pieces (aka French Beans= French Green Bean= French Filet Bean; can substitute green beans--as thin as possible)

* 8 oz (about 1 1/2 c) shelled edamame beans

* 8 oz ( about 1 1/4 c) canned chickpeas, rinsed

* 1 c small cherry tomatoes (red, orange or yellow, or a combination)

* 1/2 bunch purslane (2 oz) Purslane has a lemon undertone that contrasts sharply with the earthiness of beans; look for it at farmer's markets or specialty store from July to October. If purslane is not available, use watercress instead.

* Coarse salt and freshly ground pepper, to taste

Here is how you make Shell Bean Salad:

Makes 8 servings of about 6 oz each.1. 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.2. Make the salad: a. Prepare an ice water bath.b. Bring a large pot of water to a boil. c. Add cranberry beans and cook 7 minutes.d. Add Italian beans and haricots verts and cook 3 minutes.e. Add edamame and cook 2 minutes more.f. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain and pat dry.g. Toss beans, chickpeas, tomatoes and purslane with dressing. Season with salt and pepper and serve with crusty, multi-grain rolls.Number of Servings: 8Recipe submitted by SparkPeople user HERCKLE.

The nutritional information for Shell Bean Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 308.3

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 168.8 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 10.0 g
• Protein: 12.6 g