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Five Bean Salad

Source: Eating Well by Burt Wolf
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 12 servings
La Cite is somewhere between a big French brasserie and a bright upscale New York restaurant. It is the creation of Alan Stillman, who has opened some of New York's more interesting restaurants, including Smith & Wollensky, the Manhattan Ocean Club, and the Post House.
1 cup dried (1/2 pound) black beans, soaked overnight,    or 1 1/2 cups canned black beans
1 cup dried (1/2 pound) white beans, soaked overnight,    or 1 1/2 cups canned white beans
1 cup dried (1/2 pound) red kidney beans, soaked overnight,    or 11/2 cups canned red kidney beans
2 cups green string beans, washed and ends snapped off
2 cups yellow string beans, washed and ends snapped off
6 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
Leaves of one branch of fresh thyme, or 1 teaspoon dried thyme
2 fresh tomatoes, chopped
3 small heads of your favorite greens, cleaned and torn into bite-sized pieces
3 tablespoons red wine vinegar
Rinse and drain the black, white, and red dried beans. Place each in a separate medium saucepan and cover with water. Cook according to directions on the packages, until tender. Drain well. If using canned beans, rinse well and drain.

Blanch the green and yellow string beans in separate pots of boiling water for about 1 minute. Drain and rinse in cold water to stop the cooking.

In a large bowl, toss together all five beans. Add the olive oil, pepper, and thyme. Stir well. Add the tomatoes and toss. Refrigerate for at least 1 hour.

Just before serving, arrange the mixed greens on salad plates. Add the red wine vinegar to the beans and toss again. Serve the beans on the greens.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 231
Sodium: 12mg
Fiber: 10g
Carbohydrates, Total: 39g
Protein: 14g
% Cal. from Fat: 12%
Fat. Total: 3g
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