Part of my Vegan menu detailed in my previous post linked to the right, “The Night the Master Chef Came to Supper”
From page 96 in the book Down Home with the Neely’s
Ingredients:
Kosher salt
1/4 pound green beans, trimmed and halved
1/4 pound yellow wax beans, trimmed and halved
One 14-ounce can dark-red kidney beans, drained and rinsed
One 14-ounce can black-eyed peas, drained and rinsed
One 14-ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light-green parts, thinly sliced
1 red bell pepper, diced
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 tablesoons chopped oregano leaves
1 recipe Champagne Vinaigrette (see below)
Freshly ground black pepper
Hot sauce
Bring a large pot of water to boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
Place the fresh and canned beans, scallions, bell pepper, parsley, oregano, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper and hot sauce. (Note, I waited and added fresh green beans to salad about 15 minutes before serving so these beans would not turn brown prior to our meal)
Champagne Vinaigrette
1 garlic clove, finely chopped
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes of hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup extra-virgin olive oil
Put all ingredients into the food processor or blender and process until smooth (do not over process, it could break down the oil)
