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Dilly Mixed Bean Salad

Dilly Mixed Bean Salad

This super-healthful salad with zesty vinaigrette is substantial enough for a main meal, packs beautifully for picnics and cookouts, and is chock-full of phytonutrients and fiber. Fresh dill and parsley give it a totally divine taste, too!

INGREDIENTS

2 cups mixed dried beans (1/4 cup each garbanzo, navy, kidney, pinto, black black-eyed peas, split peas–or whatever beans take your fancy) OR you may use 4 cups canned beans, drained and rinsed
4 quarts water
1/2 pound fresh green beans, ends trimmed, cut into 1-inch pieces
1/2 pound fresh yellow wax beans, ends trimmed, cut into 1-inch pieces
8 scallions, white and green parts, coarsely chopped
1/2 cup fresh parsley, finely chopped
4 or 5 sprigs fresh dill, coarsely chopped

Vinaigrette
1/4 white wine vinegar
1 tablespoon organic sugar
3 cloves garlic, finely minced
1 teaspoon dry mustard
Sea salt to taste
Freshly ground black pepper
3/4 cup olive oil

1. Cover dried beans with water in a large pot and soak overnight if possible, or for several hours. Drain beans and rinse with cold water, then replace them in pot and add 2 quarts water. Over high heat, bring beans to a rapid boil, then reduce heat, cover, and simmer until tender, about 1 hour. Drain and rinse cooked beans in cold water and place in large bowl to chill in fridge. If using canned beans, simply rinse and drain them and place in bowl to chill in fridge.

2. Place remaining 2 quarts water in a pot and bring to a rapid boil over high heat. Add green and yellow beans, bring back to a boil, and cook 2 minutes or until barely crisp-tender. Drain and plunge beans in ice water so they will stop cooking, then drain again and add to cooked beans.

3. Add scallions, parsley, and dill to bean mixture and stir gently to combine.

4. Make the vinaigrette: place all ingredients except olive oil in a blender or food processor and process for 30 seconds. Add oil with the motor running and blend until dressing is thick and creamy.

5. Pour vinaigrette over bean mixture, then place salad in a pretty serving bowl, cover with plastic wrap, and chill until ready to serve.

Serves 8.

Read more: Food, All recipes, Soups & Salads, ,

Inspired by Picnic, by DeeDee Stovel (Storey Books, 2001).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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4 comments

+ add your own
12:46AM PDT on Mar 14, 2011

Thank you. I will be making this tonight.

12:54PM PDT on Jun 16, 2007

I won't wait for our 4th of July family gathering to make this recipe. However, if it is as good as it sounds, I will make it again for the 4th. Cynthia Clayton's idea of making it into a wrap or mixing it into a salad sounds good as well. I am always searching for new recipes. Thanks. Molly McFee

5:53AM PDT on Jun 15, 2007

The fresh beans will make a great difference if yuo have time to soak them; I will take this on my 4th of July trip to Cuttyhunk. It looks and sounds delicious! Linda Walsh

1:48PM PDT on Jun 14, 2007

This looks delicious! I am trying to follow the low glycemic diet and am looking forward to making this. I'm sure it would be yummy in a wrap or mixed into a salad.

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