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Multibean Salad

Multibean Salad
Photo by Randy Mayor

Ingredients

  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ½ cup thinly sliced red onion
  • 2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
  • 2 teaspoons extravirgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
  • + 19 more ingredients
    • 2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
    • ¼ teaspoon Dijon mustard
    • ½ teaspoon sugar
    • 2 tablespoons sherry vinegar
    • ¼ teaspoon Dijon mustard
    • ½ cup thinly sliced red onion
    • ¼ cup chopped fresh parsley
    • 1 cup grape or cherry tomatoes, halved
    • 1 cup frozen shelled edamame (green soybeans)
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup finely chopped orange bell pepper
    • ½ teaspoon sugar
    • ¼ teaspoon salt
    • 2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
    • 1 cup frozen shelled edamame (green soybeans)
    • ¼ cup chopped fresh parsley
    • 1 cup grape or cherry tomatoes, halved
    • ½ cup finely chopped orange bell pepper

Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl. Combine vinegar, sugar, and mustard, stirring with a whisk. Gradu...

View full recipe at My Recipes

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