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Herbed Bean Salad

Herbed Bean Salad

Here is a contemporary twist on the traditional three bean salad; it calls for fava, flageolet and Anasazi beans. Fava beans, also known as broad beans, are rich in nutrients. Look for favas in pods that are not full to bursting, an indication that the beans are old. If fava beans are unavailable, use blanched haricot verts or edamame (fresh soybeans). Flageolet beans are tiny, tender French kidney beans while Anasazi beans are speckled red-and-white beans; you can use navy or white kidney beans in their place if necessary. Add brown rice, barley or quinoa to this salad and you have a complete vegetarian meal.

1 cup shelled fava beans
3/4 cup flageolet beans, soaked for 2 hours or overnight and rinsed
3/4 cup Anasazi beans, soaked for w hours or overnight and rinsed
1/2 cup minced red onion
1 cup seeded diced tomato
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh parsley
4 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, optional
1/4 cup calendula petals, optional

1. Bring a small pot of water to a boil and prepare a bowl of ice water. Immerse the fava beans in the boiling water for 1 to 2 minutes, drain and plunge into ice water for 30 seconds to stop the cooking process. To remove the fibrous outer shell, make a small incision with your fingernail on one end of the shell, pop the bean out and discard the shell. Transfer the beans to a bowl and set aside.

2. Drain the soaked flageolet and Anasazi beans. Place each variety into separate pots and pour 3 and 1/2 cups of water into each; bring to a simmer and simmer for 40 minutes, or until the beans are just tender to the bite. Drain the beans, saving any excess cooking liquid; set aside to cool.

3. Combine the fava beans, flageolet, Anasazi beans, red onion, tomato, basil, parsley, and olive oil in a mixing bowl; mix well. Stir in 1/2 cup of the saved cooking liquid and season the salad with salt and black pepper. Cover and refrigerate for 30 minutes. Garnish the salad with calendula petals, if desired.

Makes 8 servings.

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

Adapted from The Golden Door Cooks Light & Easy: Delicious Recipes from America's Premier Spa by Chef Michel Stroot (Gibbs Smith, 2003).

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

11 comments

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3:39AM PDT on Oct 8, 2013

Thanks

11:08PM PDT on Oct 21, 2012

such delicious beans these are, and the recipe sounds the same!

3:13PM PDT on Nov 4, 2010

Lovely, thanks!

3:39AM PDT on Nov 4, 2010

Interesting, thanks!

1:19AM PDT on Nov 4, 2010

A very tasting looking recipe, thanks for sharing!

10:42PM PDT on May 9, 2010

Interesting; thanks, Melissa.

1:24AM PDT on May 8, 2008

It works for me if I use (English) broad beans. Don Love

4:13PM PDT on May 7, 2008

Always interesting to try veg dishes! Thanx!

2:11PM PDT on May 7, 2008

a very interesting recipe will try this

3:46PM PDT on May 2, 2008

this article is very good, i want to try this

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