August Bean Salad Insalata Di Fagiolini Food

INSALATA DI FAGIOLINI VERDI: GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
• Add the cherry tomatoes, shallots and green beans together in a large bowl.
• Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Steps:

• Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

AUGUST BEAN SALAD (INSALATA DI FAGIOLINI)

Steps:

• Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces.
• Steam beans until crisp-tender. Immediately chill in ice water; drain.
• In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.