… insalata di fagioli bicolore!
Green & White Bean Salad ~
~ Antipasti ~
1/2 cup dried Great Northern beans, soaked overnight ( or just 1/2 canned, drained well and rinsed with water)
8 oz/225 g fine green beans, trimmed
1/4 red onion, thinly sliced
12 black olives, pitted (Kalamata)
1 tablespoon chopped chives
dressing:
1/2 tablespoon lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
salt & pepper
(May want to add more lemon juice and mustard, depending on individual taste.)
Drain the soaked Great Northern White beans and put in a saucepan with plenty of fresh water to cover. Bring to a boil, then boil rapidly for 15 minutes. Reduce the heat slightly and cook for a further 30 minutes, or until tender but not disintegrating. Add salt in the last 5 minutes of cooking. Drain and set aside.
Meanwhile, plunge the green beans into a large pan of boiling water. Bring back to a boil and cook for 4 more minutes, until just tender but still brightly colored and crunchy. Drain and set aside.
Whisk together the dressing ingredients; let stand.
While both types of bean are still warm slightly, tip them into a shallow serving dish or arrange on individual serving plates. Scatter over the onion slices, olives and chives.
Whisk the dressing again and spoon over the salad. Serve immediately or at room temperature.
The Kalamata olives and chives give this dish justice that it deserves.
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