From macleodkat@hotmail.com Thu Jul 8 11:00:36 2004 Date: Wed, 7 Jul 2004 01:23:26 +0000 (UTC) From: "MacLeod, Kathleen" Newsgroups: rec.food.recipes Subject: Three Bean Salad (5) Collection Followup-To: rec.food.cooking, rec.food.recipes Three-Bean Salad Three-Bean Salad Three Bean Salad Three-Bean Salad Three-Bean Salad Three-Bean Salad: 1 cup haricot verts, trimmed and cut into 1-inch lengths or left whole 1 cup yellow wax beans, trimmed and cut into 1-inch lengths 1 cup Romano beans, trimmed and cut into 1/2-inch pieces 1 cup sugar snap peas, trimmed and cut into 1/2-inch pieces 2 medium yellow summer squash, cut into 1-inch pieces Vinaigrette: 1/4 cup white truffle oil 2 Tablespoons sherry vinegar 2 teaspoons minced shallots 1/4 cup minced white truffle, (optional) Salt and freshly ground black pepper, to taste The three beans used here include the tiniest French green beans (called haricot verts) which are as slender as matchsticks, large broad Italian Romano beans, and yellow wax beans. Combined with fresh snap peas and yellow squash, this delicious salad displays the bounty of the summer garden. In large pot, bring 3 quarts salted water to boil. Blanch beans in boiling water just until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to bowl of ice water. Repeat with peas and squash. Vinaigrette: In small bowl, mix all ingredients until well blended. In medium bowl, combine all blanched vegetables; pour in vinaigrette and toss to coat. Serve right away. Three-Bean Salad: 1+1/2 cups cooked green beans, drained 1+1/2 cups cooked Red Kidney beans, drained 1+1/2 cups cooked Garbanzo beans, drained 1 cup chopped celery 1 green bell pepper, chopped 1/2 cup chopped pimiento 1 cup lentil sprouts 1 cup cooked whole grain wheat 1 cup cooked medium brown rice 1 medium red onion, sliced thin Add: 1/2 cup unrefined vegetable oil 1/4 to 1/2 cup wine vinegar or lemon juice 1 Tablespoon raw honey Toss all ingredients together. Chill. Serve. Three Bean Salad: 1/2 cup dried cranberry beans 1/2 cup dried fava or lima beans 4 cups dried borlotti beans 1 cup yellow wax beans, trimmed, cut into 1-inch pieces 1 small red onion, chopped 1 cup pea shoots or bean sprouts 2 Tablespoons cider vinegar 1 teaspoon honey 1/4 cup olive oil Salt and freshly ground pepper, to taste 3 fresh sage leaves, cut into strips Cook cranberry lava or lima and borlotti beans in simmering water until tender (about 45 minutes). Drain and let cool. Cook wax beans in salted trailing water for 3 minutes. Drain and let cool. In a large bowl combine beans with onion and pea shoots or sprouts. In a small bowl whisk vinegar honey and oil together. Toss with bean mixture and add salt and pepper. Sprinkle with sage. Three-Bean Salad: 2 cups slightly cooked green beans 2 cups slightly cooked yellow beans 2 cups cooked red kidney beans 1/2 cup chopped raw onion 1/2 cup chopped green pepper 1/2 cup canola oil 1/2 cup vinegar 2/3 cup honey or maple syrup 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dill weed Mix drained vegetables. Mix liquid and spices in sauce pan; heat until just hot. Pour over veggies in large container. Let sit overnight before serving. Three-Bean Salad: 1 cup cooked string beans 1 cup cooked red beans or peas 1 cup cooked broad beans 1/2 cup vinegar 1/4 cup oil 1/2 onion, finely chopped Chopped mint leaves 1 pinch sugar 1 pinch salt Mix beans together with the last six ingredients. Serves 4. Country: Bahamas MacLeod Mushrooms: http://groups.yahoo.com/group/Mushroom-Recipes/ Mushroom-Recipes-subscribe@yahoogroups.com -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/