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Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

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Serves four.

  • Make the menu:
    A Chesapeake Bay Crab Fest
  • by from Fine Cooking
    Issue 99

Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.

  • Kosher salt
  • 3/4 lb. beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)
  • 1/4 cup red wine vinegar
  • 2 tsp. granulated sugar
  • 1/2 cup thinly sliced red onion
  • 1 Tbs. extra-virgin olive oil
  • 1/4 cup loosely packed torn fresh basil
  • 1/4 cup pine nuts, toasted (optional)
  • Freshly ground black pepper

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender (cooking times of different  types of beans will vary, so cook each variety separately). Drain and run under cold water to cool. Drain well and put the beans in a serving bowl.

In a small, non-reactive saucepan, combine the vinegar, sugar, and 1 tsp. salt. Bring the mixture to a boil over medium-high heat. Add the onion, return to a boil, and immediately pour the mixture into a nonreactive bowl to cool, about 15 minutes. Drain the onion and reserve the vinegar.

Toss the onion with the beans, add 1 Tbs. of the vinegar and the olive oil. Add the basil and pine nuts (if using), season to taste with salt and pepper and toss again. Add more of the vinegar if you’d like a little more tang.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): fat g 9; Fat Calories (kcal): 80; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

I love how this recipe highlights the deliciousness of fresh summer beans. It's simple to make and easily adaptable--I added a bit of feta once that gave the salad a bit more heft. Switch out the herbs, too--mint is great.

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