Rudys 3 bean salad recipe

Rudys 3 bean salad recipe
Ingredients
  • Kosher salt
  • Ice
  • 8 ounces fresh eco-friendly beans (a couple of cups), washed and decline in half
  • 1/4 cup sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup extra-virgin essential olive oil
  • One 15-ounce can cannellini beans, rinsed and drained
  • One 15-ounce can red kidney beans, rinsed and drained
  • 1/4 cup fresh tulsi leaves, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1 shallot, minced
  • Freshly ground pepper
Directions

Bring a pot of salted water to some boil. Generate a large bowl of cold water. Add some eco-friendly beans towards the pot and prepare until crisp-tender, two to three minutes. Drain and plunge the eco-friendly beans in to the cold water to prevent the cooking. Drain the eco-friendly beans.

Whisk the vinegar, mustard and honey inside a large bowl. Whisk within the oil until emulsified. Add some eco-friendly beans, cannellinis, kidneys, tulsi, parsley and shallots towards the bowl and toss to coat. Sprinkle with pepper and salt and serve.

Recipe thanks to Shaun Mauro

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