Author Notes
I've been making preserved lemons using Meyer lemons when we get them here on the East Coast. I love the taste and hate to find at the end of the year that I haven't used them up, so I keep trying to find new ways to use them. Suzanne Goin has a fabulous recipe for halibut with pea shoots and preserved lemon "salsa" (highly recommend!) and thought
I'd play with the salsa and make a vinaigrette to use on salads. This bean salad was one idea. —healthierkitchen
Ingredients
- for the vinaigrette
-
1 tablespoon
finely chopped shallot
-
1 tablespoon
red wine vinegar
-
1
preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
-
1/2
teaspoon agave nectar
-
1/3 cup
olive oil
-
couple
grinds fresh ground pepper
-
1 - 2 pinches
salt
- for the bean salad
-
2 cups
cannellini beans, either cooked from dried or from one can of no sodium added beans
-
1
dry pint French green beans (haricots verts), stem ends trimmed and cut in two
-
1
handful or two of yellow or red cherry or grape tomatoes, halved lengthwise
-
3 tablespoons
thinly sliced red onion
Directions
-
To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
-
Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.
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