about 1 year ago
Healthierkitchen's green bean salad with preserved lemon delivers crunch, creaminess, and brightness in every bite. Raw green beans paired with soft cannelini beans was an unexpected and spirited coupling. The preserved lemon is a great foundation for the vinaigrette, adding just a hint of sweetness and acidity, and letting the bean and tomato flavors shine. Note: While the recipe doesn't call for salt, we recommend seasoning the dish to taste.
I've made the "salsa" from Suzanne Goin's halibut recipe a number of times and it is delicious. I started using my adaptation in a number of different ways and this one has been a big hit.
for the vinaigrette:
- 1 Tablespoon finely chopped shallot
- 1 Tablespoon red wine vinegar
- 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced
- 1/2 teaspoon agave nectar
- 1/3 cup olive oil
- freshly ground pepper
for the salad:
- 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans
- 1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two
- 1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise
To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside.
Combine the two kinds of beans and the tomatoes in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more, Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.
Serve at room temperature. If you make it earlier in the day, refrigerate until ready to use, but take out of the refrigerator about a half an hour before you want to serve.
- 504 calories
- 19g total fat
- 3g saturated fat
- 0mg cholesterol
- 18mg sodium
- 63g carbohydrate (16g dietary fiber, 3g sugar)
- 24g protein