Red Bean and Green Bean Salad
Published June 19, 2013
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup small red beans or red kidney beans, washed, picked over and soaked for 6 hours or overnight
½ onion
3 garlic cloves, 2 of them unpeeled and crushed, 1 of them minced or puréed
1 bay leaf
Salt to taste
¾ pound green beans, stem ends trimmed
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons plain low-fat yogurt or broth from the beans
Freshly ground pepper
1 to 2 ounces crumbled feta
Nutritional analysis per serving
33 grams carbs; 11 milligrams cholesterol; 296 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 7 grams fiber; 440 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
- Step 2
While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
- Step 3
Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.
You can substitute canned beans, but make sure to rinse them and to season them well. You will need 2⅓ cups beans.
Advanced preparation: This will keep for 2 or 3 days in the refrigerator, but the green beans will lose their bright color.
Private Notes
Comments
I double up on the dressing!
I made this salad with a few additions. I added beets and I incorporated toasted buckwheat groats for some crunch and to add some nutritional value.
We really liked this salad. I used canned kidney beans, with the yogurt, and I added 1/2 finely chopped small red onion. I also added some salt, which the recipe doesn’t mention. We had all the fresh herbs from our herb garden. I guess I’ll have to go and find those Salvadorian bean she used now.
Made with some leftover Rancho Gordo's Eye of the Goat beans -- technically not red, but still delicious. The grocer was (weirdly) out of parsley, so we went a little heavier on the tarragon and chives. This was a lovely side dish for our Mother's Day cookout.