A fresh and flavorful bean salad featuring green beans, chickpeas, white kidney beans, and fresh mint, tossed with a red wine vinaigrette.
73 minutes
A fresh and flavorful bean salad featuring green beans, chickpeas, white kidney beans, and fresh mint, tossed with a red wine vinaigrette.
1. Boil Water and Add Salt
Bring 4 quarts of water to a boil in a large pot, adding 2 tablespoons of kosher salt to season the water.
2. Blanch Green Beans
Once the water is boiling, add the green beans and blanch them for about 3 minutes until they turn a vibrant green and become slightly tender. Immediately drain the beans in a colander and cool them under running cold water.
3. Combine Beans and Mint
After the green beans are well-drained, combine them in a large bowl with the chickpeas and white kidney beans. Add the chopped fresh mint to the bowl.
4. Add Vinaigrette and Toss
Pour in half of the red wine vinaigrette and toss everything together gently so that the beans are evenly coated and the mint is well-distributed throughout the salad.
5. Season and Serve
Season the salad with Maldon salt and coarsely ground black pepper to taste. Let the salad stand for about an hour to allow the flavors to meld together. Serve with the remaining vinaigrette on the side.
Opt for fresh green beans, blanch them in salted boiling water until just tender, then shock them in ice water. This enhances texture and color.
Use organic beans, high-quality olive oil, and fresh, aromatic mint to let the simple ingredients shine.
Experiment with the ratio of lemon juice to olive oil, and consider adding a splash of white wine vinegar for complexity.
Use the freshest mint and consider tearing the leaves to prevent bruising and release oils.
Season the beans after rinsing and before adding other ingredients to ensure every bite is flavorful.
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