Sunday, May 2, 2021

Three-Bean Salad with Tomatoes & Tangy Creole Dressing

10 oz. (2 c.) fresh green beans, trimmed and cut into 1-1/2" pieces
1-1/2 T. apple cider vinegar
2 t. spicy brown mustard 
1-1/2 t. Creole seasoning (such as Tony Chachere’s)
1 t. pure maple syrup 
1 t. Louisiana-style hot sauce (such as Crystal)
1/2 t. black pepper
1/2 t. kosher salt, divided
1/3 c. extra-virgin olive oil
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can chickpeas, drained and rinsed 
3 c. (4 oz.) packed baby arugula 
1 pint cherry tomatoes, halved (about 2 c.)
1 small shallot, thinly sliced (about 1/4 c.)

Fill a large pot with water to a depth of 4"; bring to a boil over medium-high. Fill a large bowl with ice water and set aside. Add green beans to boiling water and cook until tender, 1-2 minutes. Remove using a slotted spoon; transfer to ice water. Let stand until cooled, about 1 minute. Remove from ice water. Drain; set aside.

Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and 1/4 t. salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette. 

Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining 1/4 t. salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.

Serves 4.

Adapted from Southern Living magazine, May 2021, p. 117. 

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