A Many Bean Salad
I’m a texture person, I like a good crunch in a meal, and this updated bean salad has become a fast favourite in my home. I like the mix of beans, fresh herbs, and a hint of spice with the chilis, it’s so fresh!
What I LOVE About this Salad
1. It tastes amazing, the different coloured beans that have been tossed in a tasty dressing as well as with toasted walnuts and fresh aromatic herbs β mmmm delicious!
2. Everything can be prepared in advance and then tossed together on the day of serving. Trust me, when you have to feed a cast of thousands, it really saves the day.
This salad is best served the day of to keep the vibrant flavours, but can be made the night before. If you are looking for another great thing to serve up to guests, I share how to make an epic cheese board.
Many Bean Salad
Ingredients
- 3/4 cup walnuts
- 2 lemons
- 1/2 cup olive oil
- 2 tsp maple syrup
- 8 oz fresh green beans, trimmed
- 8 oz fresh wax beans, trimmed
- 1-2 jalapenos, stemmed, seeded and finely chopped
- 1 mild red chile, stemmed, seeded and finely chopped
- 3 cups cooked shell beans, chickpeas, cannellini, black beans (or 2 cans if canned beans is ok)
- 1 cup fresh herbs like dill & cilantro
- kosher salt & fresh black pepper
Instructions
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Preheat oven to 350F
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Spread the walnuts on a baking sheet and toast for 5 minutes.
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Let cool and coarsely chop.
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Zest the two lemon rinds and then squeeze the juice.
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In a medium saucepan, bring 1 inch of salted water to a boil. Add the green beans and cook until just tender, about 6-8 minutes.
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Using a slotted spoon, transfer the beans to a colander under running cold water. Then add the wax beans to the boiling water, cook for 4-6 minutes and transfer them to the colander as well.
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In a large bowl, mix the lemon juice, zest, jalapenos, chile, and maple syrup. Add the beans and olive oil and toss.
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Stir in the walnuts and herbs, season with salt and pepper, and refrigerate for an hour. You can make this a day ahead too and just season again before serving.
