Spring Bean Salad
Celebrate seasonal produce with this Spring Bean Salad from our friend Illyanna Maisonet. The combination of pinto beans, asparagus and cucumber is unexpected but incredibly delicious!
Ingredients
- 1 pound pinto beans
- 1 pound fresh asparagus roughly chopped
- 1 head green leaf lettuce roughly chopped
- 1 medium English cucumber roughly diced
- 3 tablespoons extra virgin olive oil
- Juice of 1 Meyer Lemon
- 1 tablespoon dijon mustard
- Sprigs of mint and basil roughly chopped
- Kosher salt and black pepper to taste
- Grated Parmesan cheese or cotija for garnish
Instructions
- Fill a large pot of water and set to boil over high heat, with salt to taste. Add 3 cups of ice to a large bowl and fill with water, set aside.
- Wash all of your produce. Snap off the ends of the asparagus, snapping will ensure the asparagus will naturally remove the woody/tough parts of the stalk. Add your asparagus to the boiling water and boil for 2-3 minutes or until the asparagus is your desired doneness. I like mine a little on the snappy side.
- Remove from boiling water and immediately place into the bowl with the ice water. Allow to completely cool, 2-5 minutes. Remove from the water, set aside on a paper towel or clean kitchen towel.
- Place beans in the same large pot and water you used for the asparagus. Make sure the beans are completely covered with water. Should take 3 cups. Simmer for 2 hours or until beans are soft and tender. You may have to keep adding water to the pot as the liquid reduces. There should always be enough water so that the beans aren’t crowded.
- Drain the beans and set aside to cool.
- In a large mixing bowl, add your asparagus, chopped lettuce, chopped cucumbers and herbs, set aside.
- In a small bowl, whisk together your mustard, olive oil and lemon juice until it's thickened; 2-3 minutes. Alternatively: you can combine the dijon mustard, olive oil and lemon juice in a small food processor.
- Pour the vinaigrette over the asparagus, chopped lettuce, chopped cucumbers and herbs and give it a good mix, ensuring everything is coated. Season with salt and pepper.
- Add your beans in last and very carefully mix, trying not to break the beans up too much.
- Garnish with grated parmesan or cotija.
- Serve.
Notes
Make this dish all year round with your favorite in-season produce!
Nutrition
Calories: 357kcalCarbohydrates: 54gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 56mgPotassium: 1400mgFiber: 14gSugar: 4gVitamin A: 5069IUVitamin C: 16mgCalcium: 135mgIron: 6mg
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