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Confetti Bean Salad
32 ounces canned or freshly cooked beans, garbanzos, navy, cannellini,
black-eyed peas, kidney, black, etc
1/2 pound green beans, trimmed
6 large green onions, chopped
1 bunch parsley, finely chopped
juice of 1/2 lemon
2 tablespoons wine vinegar, or more
1 teaspoon sea salt
4 large garlic cloves, minced
2/3 cup extra virgin olive oil
Make the dressing: mix the lemon juice, vinegar, salt and garlic
in a bowl and add lots of freshly ground black pepper. Stirring
all the time, drizzle in the olive oil so that the dressing thickens
as you mix it. Check the seasoning.
Drain the canned beans and rinse them. Drain thoroughly. Steam the
green beans, until just tender, 5 to 6 minutes. Toss all the beans
together with the green onions, then add the garlic dressing and
toss again. Sprinkle the chopped parsley over the top. Serve at
room temperature.
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Bean 06