Italian Three-Bean Salad
By jeknudson
Rate this recipe
4.3/5
(4 Votes)
1 Picture
Ingredients
- Salt
- 12 ounces (1 package) trimmed green beans or haricots verts (thin green beans)
- 1 can (15 to 15.5 oz.) chickpeas, rinsed
- 1 can (15 to 15.5 oz.) cannellini beans, rinsed
- 1 pint cherry tomatoes, halved
- 1 cup (loosely packed) mixed torn fresh basil and flat-leaf parsley leaves
- 1 small white or red onion, chopped
- 2 ribs celery with leafy tops, chopped
- 8 bocconcini (bite-size mozzarella balls), quartered
- 4 slices (1/8 inch thick) prosciutto di Parma, diced
- Italian Dressing
- 2 About 2 tbsp. white balsamic vinegar
- 2 tablespoons grated Parmigiano- Reggiano or Pecorino Romano
- 1 small shallot, grated
- 1 tablespoon Dijon mustard
- 2 teaspoons acacia or other mild honey
- 1 large clove garlic, grated
- 1/2 red finger, Fresno or jalapeno chile, grated or finely chopped
- 1 scant tsp. dried oregano
- 1/2 teaspoon fennel pollen or ground fennel seed
- 1/2 cup EVOO
- Salt
- Pepper
Details
Servings 4
Adapted from rachaelraymag.com
Preparation
Step 1
In a large, deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water to cool the green beans. Salt the boiling water; add the green beans. Cook until crisp-tender, about 3 minutes; drain. Transfer to the ice water to cool; drain. Cut the beans on an angle into thirds; place in a large bowl. Add the chickpeas, cannellini beans, tomatoes, herbs, onion, celery, bocconcini and prosciutto.
In a medium bowl, whisk the vinegar, cheese, shallot, mustard, honey, garlic, chile, oregano and fennel pollen; gradually whisk in the EVOO in a slow, steady stream. Season with salt and pepper. Toss the salad with the dressing.
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