INGREDIENTS
1 can each: garbanzo beans, white kidney beans, red kidney beans, baby lima beans, and black-eyed peas
1 pound fresh green beans, or half green and half yellow wax beans
1 c chopped scallions
1/2 c chopped Italian parsley

For Garlic Dressing:
1 egg yolk
1/3 c red wine vinegar
1 Tbsp granulated sugar
1 Tbsp chopped garlic
salt and pepper to taste
1 cup best quality olive oill

INSTRUCTIONS
To make the Garlic Dressing:

1. Combine egg yolk, vinegar, sugar, garlic, salt and pepper in the bowl of a food processor or blender. Process briefly.
2. With the motor running, slowly dribble in the olive oil.
3. Taste and correct seasonings if necessary.

To make the bean salad:

Drain and rinse canned beans, then drain thoroughly.
1. Trim fresh beans and cook until just tender in a pot of boiling salted water. Drain, pat dry, and cut into 2-inch lengths.
2. Toss all beans together in a large bowl. Pour in the dressing, sprinkle on the scallions, and toss again.
3. Cover and refrigerate overnight before serving. Garnish with chopped parsley. Serve at room temperature.

Says 10-12 portions, but when I made it, it was more like 20.

REFERENCE
Julie Rosso and Sheila Lukins. The Silver Palate Cookbook. (New York: Workman, 1982) 220.

| Top |