Shell Bean Salad
- 2 garlic cloves, minced
- 1 jalapeno chile, seeds and ribs removed, chile finely chopped
- 1 small green bell pepper, seeds and ribs removed, pepper finely chopped
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 1/2 cup fresh cilantro leaves, finely chopped
- 5 tablespoons red-wine vinegar
- 3/4 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper, to taste
- 8 ounces fresh cranberry beans shelled (about 3/4 cup)
- 6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
- 6 ounces haricots verts, trimmed and cut into 1-inch pieces
- 8 ounces shelled edamame (about 1 1/2 cups)
- 8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
- 1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
- 1/2 bunch purslane (2 ounces)
- Coarse salt and freshly ground pepper, to taste
- Parchment Bread, substitute store-bought flatbread, for serving
- Produce
- Cherry tomatoes, small red (1 cup)
- Chickpeas, canned (8 ounces)
- Cilantro, fresh leaves (1/2 cup)
- Cranberry beans, fresh (8 ounces)
- Edamame (8 ounces)
- Flat italian beans (6 ounces)
- Flat-leaf parsley, fresh leaves (1/2 cup)
- Green bell pepper, small (1)
- Haricots verts (6 ounces)
- Jalapeno chile (1)
- Condiments
- Red-wine vinegar (5 tablespoons)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (1/2 cup)
- Pepper, Freshly ground (1)
- Salt, coarse (3/4 teaspoon)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- Parchment bread (1)
- Other
- 1/2 bunch purslane (2 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Published August 2, 2011 (1 year ago).
1 person saved this recipe.
