Long and short beans with very sharp vinaigrette
Long and short beans with very sharp vinaigrette
Servings: 4
I’ve found myself eating more beans since learning that high bean consumption is one of the uniting factors across the world’s longest-living cultures. I’ve chosen cannellini and green beans here, but you could easily use up whatever tins of beans are in the pantry, or fresh beans too – from broadies to yellow beans. You can use any kind of shallot – even white or red onion – as you want it to be a hum of allium rather than a hit. If your salad is travelling, bring the dressing in a jar and toss just before serving: it’ll help the tomato and parsley hold their shape better and keep the beans from yellowing
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Ingredients
- 500 g (1 lb 2 oz) green beans
- 400 g (14 oz) tin cannellini beans
- 250 g (9 oz) tricolour cherry tomatoes, jauntily quartered
- ½ bunch parsley leaves picked, stems reserved for dressing
VERY SHARP VINAIGRETTE
- ¼ cup parsley stems
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 garlic clove bruised
- ¼ cup 60 ml extra virgin olive oil
- ½ tsp caster (superfine) sugar
- ½ tsp salt flakes
- ¼ tsp freshly ground pepper 2 banana shallots finely sliced
Instructions
- To make the vinaigrette, trim the woody ends off the parsley stems, then finely slice (if your stems are all too woody, finely slice a ¼ cup’s worth of leaves instead). In a large bowl, whisk the vinegar, mustard, garlic and oil together, then add the sugar, salt flakes and pepper. Stir in the chopped parsley and sliced shallots. Taste and set aside until the beans are ready to rock.
- Bring a medium saucepan of well-salted water to the boil. While you wait, top the green beans and slice in half on a deep diagonal, or use a bean splitter if you’ve got one in the drawer. Once the water is at the boil, chuck the green beans in for 2 minutes or until bright green and tender.
- Meanwhile, drain the cannellini beans in a heatproof colander, then drain the green beans through the white beans to slightly heat them through. Shake off any remaining moisture and dump the lot into a mixing bowl, along with the cherry tomatoes and parsley leaves, then toss the vinaigrette through while everything’s still warm.
- Transfer onto a serving platter and serve warm right away, or pop into the fridge if you’d prefer to serve it chilled.
Notes
Recipe from Salad for Days, Murdoch Books
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