Three Bean Salad with Almonds and Pecorino

Three Bean Salad with Almonds and Pecorino
Photo by Randy Mayor

Ingredients

  • 2 teaspoons olive oil
  • 1 ½ cups fresh lima beans
  • ¼ cup (about 1 ounce) shaved fresh pecorino Romano cheese
  • 3 tablespoons sherry or red wine vinegar
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup (about 1 ounce) shaved fresh pecorino Romano cheese
  • 2 tablespoons slivered almonds, toasted
  • + 11 more ingredients
    • ¼ teaspoon salt
    • ½ pound fresh green beans, trimmed and cut into 2-inch pieces
    • 1 ½ cups fresh lima beans
    • 3 tablespoons sherry or red wine vinegar
    • ½ pound fresh yellow wax beans, trimmed and cut into 2-inch pieces
    • ½ pound fresh green beans, trimmed and cut into 2-inch pieces
    • 2 tablespoons slivered almonds, toasted
    • 2 teaspoons olive oil
    • ¼ teaspoon salt
    • ½ pound fresh yellow wax beans, trimmed and cut into 2-inch pieces
    • ¼ teaspoon freshly ground black pepper

Sort and wash lima beans; place in a small saucepan. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain. Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain. ...

View full recipe at My Recipes

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