Boistfort Valley Farm
Community Supported Recipe Box

Full of Beans Salad

ingredients

  • 1/2 pound green beans (stem ends removed), halved crosswise and blanched
  • 1/2 pound yellow wax beans (stem ends removed), halved crosswise and blanched
  • 4 scallions (3 inches of green left on), thinly sliced
  • 1 cup corn kernels (optional)
  • 1 cup (drained and rinsed) canned dark-red kidney beans
  • 1 cup (drained and rinsed) canned black beans
  • 1 cup (drained and rinsed) canned garbanzo beans
  • Salt and freshly ground black pepper, to taste
  • Squeeze of lime
  • 1/2 cup Red-Wine Vinaigrette
  • 2 tablespoons chopped flat-leaf parsley, for garnish

procedure

dish: salad
season: summer, fall

Place fresh beans, scallions, corn, and canned beans in a large bowl. Season with salt and pepper. Toss with vinaigrette and sprinkle with chopped parsley.

recipe adapted from PARADE, June 2002

BoistfortValleyFarm.com/recipes