Cargamanto And Green Bean Salad With Chimichurri Dressing Recipes

7 BEAN SALAD WITH CHIMICHURRI

7 Bean Salad with Chimichurri image

7 Bean Salad with Chimichurri Dressing ~ why should steak get all the perks? My healthy bean salad takes full advantage of the jolt of flavor from this garlicky herb sauce.

Provided by Sue Moran

Categories Salad

Number Of Ingredients 12

Ingredients

1 batch chimichurri sauce (you will have extra sauce)
1 cup cooked or canned black beans
1 cup cooked or canned blackeyed peas
1 cup cooked or canned red kidney beans
1 cup cooked or canned small white beans
1 cup cooked or canned garbanzo beans
1 cup cooked or canned aduki beans
1 cup frozen edamame beans, defrosted
1/2 cup finely chopped red onion
1/2 cup finely chopped colorful bell peppers
1/2 cup finely chopped tomatoes
salt and fresh cracked black pepper to taste

Steps:

Add all the salad ingredients to a large bowl and toss with enough chimichurri sauce to moisten everything, but not drown it.
Chill the salad, covered, until ready to serve. Toss with a little more dressing before serving if needed.
The salad will keep several days in the refrigerator.

CARGAMANTO AND GREEN-BEAN SALAD WITH CHIMICHURRI DRESSING

Cargamanto and Green-Bean Salad with Chimichurri Dressing image

Provided by Zanne Stewart

Categories Salad Bean Garlic Side Vegetarian Lemon Celery Green Bean Healthy Vegan Parsley Boil Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 7

Ingredients

1/2 pound red or white dried cargamanto beans (1 1/4 cups), picked over and rinsed
4 garlic cloves
1/3 cup fresh lemon juice
1/2 cup extra-virgin olive oil
3/4 pound green beans, cut into 2-inch pieces
3 celery ribs, sliced 1/8 inch thick
1/3 cup coarsely chopped flat-leaf parsley leaves

Steps:

Quick-soak dried beans:
Cover cargamanto beans with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
Cook beans:
Return drained cargamanto beans to pot and add 8 cups water and 1/2 teaspoon salt. Bring to a boil, then simmer beans, partially covered, until tender, 1 1/4 to 1 1/2 hours.
Make dressing while beans cook:
Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lemon juice and oil in a large bowl.
Drain cargamanto beans well and add to dressing while still hot, tossing to coat. Cool to room temperature, stirring occasionally, about 20 minutes.
Cook green beans in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) until just tender, 4 to 6 minutes. Drain, then plunge into an ice bath to stop cooking. Drain beans and pat dry, then stir into cargamanto beans with celery and parsley. Season with salt and pepper and serve at room temperature.

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