Summer Bean Salad Ii Food

SUMMER BEAN SALAD II

Steps:

• In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.

SUMMERY BEAN SALAD

Steps:

• Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

ZUCCHINI AND WHITE BEAN CAESAR

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

SUMMER GREEN BEAN SALAD

Steps:

• Spread the pine nuts in a dry, heavy skillet.
• Toast over medium heat, shaking the pan, until golden, about 5 minutes.
• Bring a large pot of salted water to the boil.
• Add the beans and cook over medium-high heat until tender, about 8 minutes.
• Drain and refresh under cold water; drain.
• In a medium pan, heat 2 tblsps of the oil.
• Add the shallots and cook over medium heat, stirring often, until caramelized, about 6-8 minutes.
• Add the vinegar and reduce by half, 1 to 2 minutes.
• Scrape the contents of the pan into a large bowl.
• Whisk in the mustard and the remaining 4 tblsps of olive oil.
• Add the green beans, scallions, dill and lemon zest and toss.
• Season with salt and pepper.
• The salad can be made up to 3 hours ahead.
• Keep covered at room temperature.
• Sprinkle with toasted pine nuts and serve.