Summer Bean Salad

Filed under Appaloosa Beans, Baby Lima Beans, Black Calypso Beans, Black Eyed Peas, Black Turtle Beans, Canario Beans, Cannellini Beans, Gigandes Beans, Heirloom Beans, Jackson Wonder Beans, Pinquito Beans, Salads & Sides

INGREDIENTS

  • 8 cups cooked Llano Seco beans and at least 2 cups cooking liquid. (When cooking beans, salt them in their liquid about 3/4 of the way through the cooking process)
  • 2 cups celery diced 1/2 inch
  • 1 cup red onion diced 1/4 inch, soaked in cold water for 10 minutes, then drained
  • 1 cup diced fennel
  • 2 cups sliced pickled okra, or substitute pickled green beans
  • 1 tsp mashed or grated fresh garlic
  • 1/2 cup chopped Italian parsley
  • 1/2 cup chopped cilantro (optional)
  • 1/2 cup chopped yellow celery leaves
  • Grated zest of 2 limes
  • Juice of 2 limes
  • 1 cup extra virgin olive oil
  • Salt and pepper
  • 1/4 cup sherry wine or red wine vinegar


DIRECTIONS

  1. Make a vinaigrette with the oil, lime juice, vinegar and hot bean liquid.
  2. Put the hot beans in the dressing.
  3. Add the rest of the ingredients and season to taste with salt and pepper.