Name: Two-Bean Salad with Mustard Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 2 clove garlic; 1/2 tsp. salt; 1/4 c. red wine vinegar or cider vinegar; 1 tbsp. Dijon mustard; 1/2 tsp. Freshly ground pepper; 3/4 c. extra-virgin olive oil; 1 c. dried Rancho Gordo Rosa de Castilla beans; 1/2 lb. haricots verts; 3 stalk celery with leaves; 3 carrot; 1 yellow bell pepper; 1/2 red onion; 1 tomato; 1 jalapeño; 1 1/2 c. fresh corn kernels

Step 1Mash garlic and salt using a mortar and pestle or a small bowl and wooden spoon. Transfer to a medium bowl and whisk in vinegar, mustard, and pepper. Add olive oil in a thin stream, whisking continuously.

Step 2Meanwhile, bring a large pot of water to a boil; blanch haricots verts until crisp-tender, 2 to 4 minutes. Drain and shock in a large bowl of cold water.

Step 3In a large bowl, mix haricots verts with remaining ingredients. Drizzle vinaigrette over salad and toss.

Two-Bean Salad with Mustard Vinaigrette

Ingredients

Directions

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