Two Bean Herb Salad Food

TWO BEAN SALAD

Steps:

• Whisk together the oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Add the beans, parsley, celery, scallions and red onions and stir until well combined. Add additional salt and pepper to taste. Serve at room temperature.

HERBED BEAN SALAD

Steps:

• Soak onion in cold water, 10 minutes.
• Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.

TWO BEAN SALAD

Steps:

• In a medium glass bowl, whisk together the onions, cilantro, olive oil, lime juice, vinegar, chiles and garlic. Add the beans and stir to combine. Season with salt and pepper. Serve at room temperature.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

TWO-BEAN SALAD

Steps:

• Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
• Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.

TWO BEAN SALAD

Steps:

• Cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes. Drain and run under cold water to stop cooking. Cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
• Combine the red radish, red onion, and red pepper (hey, all the red stuff!) and sprinkle with the salt. Stir to combine. Strain for 30 minutes over a.
• bowl or into the sink (liquid is discarded). After the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water. Let drain another 5 minutes or so.
• Meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved. Add oil and stir; set aside.
• In a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables. Pour vinegar mixture over and mix.
• Cover and refrigerate overnight. In the morning stir and recover. It will be ready by lunchtime!

HERBY THREE-BEAN SALAD

Steps:

• In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
• Fill the same saucepan you used for the coriander with salted water and bring to a boil.
• While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
• To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
• Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

TWO-BEAN SALAD

Steps:

• Combine all ingredients in a large bowl. Cover and chill until ready to serve.

TURKISH BEAN AND HERB SALAD

Steps:

• Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
• Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
• Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.