Herb Vinaigrette Heirloom Bean Salad

Herb Vinaigrette Heirloom Bean Salad

Published on August 20, 2015 | By |

Inspired from Formoli’s Bistro (Sacramento, CA)

Fresh, savory and simple, this herbed bean salad makes a delightful accompaniment to a summertime meal. Double or triple this recipe to feed a large group.

Ingredients

  • For bean salad:
  • 6 cups heirloom beans, cooked and drained (we recommend a combination of Elegant Beans such as Painted Pony, Black Calypso, Green Black-Eyed Peas, Hidatsa Red, and Pebble Beans)
  • 2 tablespoons fresh Italian parsley, chopped
  • 1 1/2 teaspoon fresh oregano, chopped
  • 1 1/2 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • For herb vinaigrette:
  • 1 shallot, roughly chopped
  • 1 clove garlic, smashed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons champagne or high quality white wine vinegar
  • 1 tablespoon Banyuls or high quality red wine vinegar
  • 1 1/2 tablespoon extra virgin olive oil

Instructions

  • 1. Preparation 1. In a large bowl, gently mix beans, Italian parsley, oregano, thyme and rosemary. 2. In a blender or food processor, combine shallot, garlic, salt, black pepper, champagne, and Banyuls and blend until smooth. 3. Pour blended ingredients into a separate bowl and whisk in canola and olive oils. 4. Pour vinaigrette over bean salad mixture and toss to coat. 5. Cover and refrigerate at least 2 hours. Gently toss before serving.
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  • Servings : 8

Herb Vinaigrette Heirloom Bean Salad