Doctor's Review: Medicine on the Move

April 26, 2017

© Drew Lazor

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Green bean salad

A combo of fresh and high-quality canned beans, and a bold dressing

In Germany, bean salads are often made with a jarred mixed-bean mixture, but the combination of fresh green beans and high-quality canned white beans yields a more satisfying flavour and crunch. What also sets this recipe apart is its bold dressing. Its key ingredient is sweet smoked Spanish paprika.


For the dressing
1 small shallot, minced
¼ c. (60 ml) cider vinegar
1 tsp. (5 ml) honey
1 tbsp. (15 ml) finely chopped fresh tarragon
2 tsp. (10 ml) sweet smoked Spanish paprika
1 tsp. (5 ml) salt
½ c. (125 ml) grapeseed or canola oil


salt
8 oz. (225 g) green beans, ends trimmed
1 15-oz. (430-g) can cannellini or navy beans, rinsed and well drained
6 cherry tomatoes, quartered lengthwise
1 shallot, sliced
½ c. (125 ml) diced roasted red pepper
½ c. (125 ml) pine nuts, toasted


To make the dressing, in a small bowl, whisk together the shallot, vinegar, honey, tarragon, paprika and salt. Slowly whisk in the grapeseed oil until emulsified. Set aside.

Fill a medium saucepan two-thirds full with water, bring to a boil over high heat, and season with salt. It should not be too salty; instead it should be seasoned just enough to resemble a good chicken stock. While the water is heating, ready an ice-water bath in a large bowl and line a plate with paper towels. Place both near the stove.

Plunge the green beans into the boiling water and cook until very tender, about 7 minutes. Using a wire skimmer or slotted spoon, transfer to the ice-water bath, immersing them completely. Leave them in the ice bath until chilled, about 5 minutes. Remove the beans from the ice bath and drain well on the towel-lined plate.

In a large bowl, combine the green beans, cannellini beans, tomatoes, shallot and red pepper. Pour in the dressing and toss to coat all of the ingredients evenly. Garnish with the pine nuts and serve immediately. Serves 4 to 6.

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