Herb bean salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked white beans (or can) |
| 1 | cup | Cucumber,pared,seeded,diced |
| 1 | cup | Sweet red pepper, diced |
| 2 | tablespoons | Celery, chopped |
| 2 | tablespoons | Parsley, chopped |
| ¼ | cup | Lwmon juice |
| ¼ | cup | White wine vinegar |
| 1 | teaspoon | Basil (1 tb. if fresh) |
| ½ | teaspoon | Thyme (1 1/2 ts. if fresh) |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Dijon-style mustard |
| 2 | tablespoons | Green onions, chopped |
| ¼ | pounds | Whole tender green beans |
| 6 | Cherry tomatoes, halved | |
| Lettuce leaves | ||
| ½ | teaspoon | Grated lemon peel |
| ½ | teaspoon | Salt |
| 1 | Clove garlic, minced | |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Olive or vegetable oil |
Directions
HERB DRESSING
Combine white beans, cucumber, pepper, celery, green onions and parsley. Toss well with ½ c. herb dressing. Let stand 1 hr. at rm.
temp.
Steam green beans about 2 min. or until crisp-tender. Pour 2 tb.
dressing over green beans while they are still warm and toss.
Arrange white bean mixture, green beans and tomatoes on lettuece lined salad plates. Serve with additional dressing.
HERB DRESSING: Combine all ingredients except oil. Gradually beat in oil until slightly thick. Use in the herb bean salad recipe above. Yield: 1 cup.