Shell Bean Salad Food

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Steps:

• Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
• In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
• Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

GARDEN SHELL SALAD

Steps:

• Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. , In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

SEA SHELLS SALAD

Steps:

• Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
• Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate

SHELL BEAN SALAD

Steps:

• Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
• Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
• Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.

SHELL BEAN SALAD

Steps:

• The dressing (Note: The original recipe contained jalapenos and chopped bell pepper, but I wasn't in the mood for that. But, it would be a nice addition, I think. Maybe another day.) 2 garlic cloves 1/2 cup chopped flat leafed parsley 1/2 cup chopped cilantro 1 teaspoon Dijon mustard 5 tablespoons red wine vinegar 3/4 teaspoon salt freshly ground pepper 1/2 cup extra virgin olive oil salad (Use beans of your choice, the more the better. Fresh is best, but good quality canned, frozen and dried beans can be used. This is what I used.) About 1/4 cup dried flageolets (green kidney beans) About 1/4 cup dried white coco beans About 2 cups of green beans, cut in 1 inch pieces 8 ounces canned chickpeas, (about 1 1/4 cups) rinsed 8 ounces shelled edamame (about 1 1/4 cups) Around 1 cup cherry tomatoes cut in half salt and pepper to taste ice water bath

SLOW-COOKED ALBACORE AND FRESH SHELL BEAN SALAD

Steps:

• Heat oven to 350 degrees. Cut the albacore into inch-thick slices and place them in a small ovenproof dish. Season generously with salt and pepper. Put the red pepper flakes and fennel seed in a mortar or spice mill and make a rough powder. Sprinkle over the fish. Add the garlic and rosemary. Add oil to a depth of 1/2 inch, barely covering the fish.
• Cover the dish and place in the oven for 10 minutes. Remove from the oven, turn the slices over, then return to the oven for another 10 minutes. The albacore should be cooked through, but barely. Let the fish cool in its dish, uncovered. Store the fish in its cooking juices in the refrigerator for up to a week. Bring to room temperature to serve.
• To make the salad, toss the peppers, onion, pepper flakes, vinegar, garlic and olive oil in a large serving bowl. Season well with salt and pepper and stir in the basil, mint or marjoram. Add the shell beans, draining them well first, and the cooked albacore, broken into large pieces, and mix together. Serve with hard-boiled eggs, if you like.