22 minutes
A refreshing and vibrant salad combining three types of beans and a tangy preserved lemon vinaigrette.
Green Beans, blanched and cut into 1-inch pieces
0 oz
Chickpeas, drained and rinsed
0 oz
Kidney Beans, drained and rinsed
0 oz
Preserved Lemon, finely minced
0 oz
Garlic, minced
cloves
teaspoons
0.25 fluid ounces
Chives, minced
0 oz
Flake Salt
to taste
1. Blanch Green Beans
Bring a large pot of salted water to a boil and blanch the green beans for 1 to 2 minutes until they are vibrant green. Immediately transfer them to a bowl of cold water or an ice bath to stop the cooking process. Once cooled, drain the beans thoroughly and cut them into rough 1-inch pieces.
2. Prepare Preserved Lemon Vinaigrette
In a large bowl, whisk together the finely minced preserved lemon, garlic, Dijon mustard, and a pinch of salt. Gradually drizzle in the extra-virgin olive oil while whisking continuously to emulsify the vinaigrette.
3. Assemble Salad
In a large bowl, combine the blanched green beans with the drained and rinsed chickpeas and kidney beans. Add the minced fresh chives and gently toss everything together with the preserved lemon vinaigrette, ensuring every ingredient is well-coated. Season the salad with flake salt to taste.
Preserved lemons are the key ingredient that elevates this salad. If you're making your own, allow them to mature for at least a month. If store-bought, rinse them slightly to reduce saltiness.
Opt for high-quality canned beans or cook your own for better texture and flavor. If using canned, rinse thoroughly to remove excess sodium.
Ensure all beans are cooked al dente to avoid a mushy salad. Soak dried beans overnight and cook until just tender.
Use vinegar to add freshness and acidity, adjusting levels with a touch of honey or sugar if needed to balance the intense flavors of preserved lemons.
Incorporate herbs like parsley, cilantro, or mint just before serving to retain freshness and prevent wilting.
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