Saturday, January 1, 2011


1 C dried cannellini beans, soaked overnight and drained
½ small yellow onion, peeled and halved
1 small carrot
½  lb. yellow wax beans
1/4 C. extra-virgin olive oil
2 T. red wine vinegar
Salt and freshly ground black pepper
1 small red onion, thinly sliced
4 large radishes, sliced 1/4 inch thick
1/3 cup small basil leaves or chopped basil
In a large saucepan, cover the drained cannellini beans with 2 inches of water.
Add the yellow onion and carrot and bring to a boil. Simmer over low heat, stirring occasionally, until the cannellinis are tender, about 1 hour and 15 minutes. Drain the cannellinis and discard the onion and carrot.
Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the wax beans to the saucepan and cook until just tender, 3 minutes. Drain the beans and chill them quickly in the ice water. Drain and pat dry.

In a small bowl, combine the olive oil and Vinegar; season with salt and black pepper.

In your picnic container, toss the cannellinis and onion slices with the dressing. Place the wax beans, radishes, and basil on top. Just before serving, mix everything together and check for seasoning. Yield: 5-6 servings.

Variation (pictured) substitute green beans and/or early harvest shell beans for the yellow wax beans. Cook the shell beans separately; they will take a couple minutes longer than the others.

This salad works with just about anything!

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