Summer

Three Bean Salad the Bonafide Farm Way

by:
May 28, 2010
4
1 Ratings
Three Bean Salad the Bonafide Farm Way
  • Serves 4 to 6
Author Notes

I enjoy really fresh beans, Rocdor yellow, Burgandy, and Jade beans just to name a few, in salads anytime. I am a sucker for them because when really fresh they just taste so good. I want them tender to, don't tell me to blanch them till al dente because I don't want them to squeak my teeth. So once again it is about the ingredients. See Thomas Keller's books for big pot blanching. Something that in the finer restaurants chefs have done for years but Keller has talked about and brought to the home cook. You will never be the same once you start blanching this way. - thirschfeld —thirschfeld

Test Kitchen Notes

This was a very simple & delicious recipe. The recipe specifies 2 cups of green and yellow beans -- 2 of each or 2 in total? I ended up using about 1 1/2 cups of each and, based on the photo, I cut the beans into 1 1/2 inch pieces. The dressing was flavorful and brought together the flavors nicely and the minced celery leaves brought a unique flavor to the dish, but I would only use 1 hard-boiled egg next time. This a recipe that I will certainly make again -- nice for summer dinners & potlucks. - sticksnscones —The Editors

What You'll Need
Ingredients
  • 2 cups green and yellow beans, blanched until tender and cooled in an ice water bath
  • 1 cup canned red kidney beans, rinsed well
  • 3 tablespoons red onion, minced
  • 1/4 cup celery stems and leaves, minced
  • 1 tablespoon Italian parsley, minced
  • 3 tablespoons chives, minced
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Champagne vinegar
  • 5 tablespoons walnut oil
  • kosher salt and fresh ground pepper
  • 2 eggs, hard boiled and pushed through a strainer or minced
Directions
  1. In a small mixing bowl combine the beans, onion, celery, parsley and chives. Add a pinch of salt and fresh ground pepper.
  2. In another small mixing bowl combine the Dijon, vinegar and walnut oil. Add a pinch of salt and fresh ground pepper. Whisk to combine. If it emulsifies great but it doesn't have too.
  3. Pour the dressing over the bean mixture and then add the eggs. Taste and adjust the seasoning. Mix and serve.
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  • Diane Allen-Harkins
    Diane Allen-Harkins
  • lastnightsdinner
    lastnightsdinner
  • AntoniaJames
    AntoniaJames
  • thirschfeld
    thirschfeld

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5 Reviews

Diane A.
Diane A. November 3, 2019
My sentiments exactly on the tenderness of beans... I've always used the celery leaves this way, and love the flavor. Can't wait to try this recipe. I'm making it today.
 
Kelly C.
Kelly C. June 4, 2010
squeak my teeth. that's funny. I've never used walnut oil or champagne vinegar before but I would def be willing to go get some. This salad sounds so wholesome and delightful. Nice pic too!
 
lastnightsdinner
lastnightsdinner May 28, 2010
Now this is my kind of bean salad. Love your use of celery leaves in addition to the stems - they are so underrated!
 
AntoniaJames
AntoniaJames May 28, 2010
What a great touch, using Champagne vinegar and walnut oil. Do you have a favorite brand of walnut oil? I haven't bought it in years, and hear that there's a lot of variation (with some being very good, and others being quite awful . . . . ) Really like this. It's a lot like my mother's, which we'd eat on sweltering summer nights with beans picked from the garden about three minutes before we put them in the pot to cook.
 
thirschfeld
thirschfeld May 28, 2010
you know there is a good brand out of CA and also from France but really you want it to be roasted and cold pressed. And, yes, it does remind me of my grandmother too.