Five Bean Salad

  • Active Time 25m
  • Total Time 25m

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. The Five Bean Salad below is served as a first course at La Cite. It has an excellent flavor, it's a light way to start a meal, it's low in calories and high in complex carbohydrates. I've put in a recipe that makes twelve servings because it is a good dish for beginning of a dinner party, and it’s great as a leftover.

ingredients

  • 1 cup (1/2 pound) dried black beans, soaked overnight,
  • or 1 1/2 cups canned black beans
  • 1 cup (1/2 pound) dried white beans, soaked overnight,
  • or 1 1/2 cups canned white beans
  • 1 cup (1/2 pound) dried 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 1 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

directions

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.

RecID 3930

nutrition information per serving

231 calories; 3g total fat; 0mg cholesterol; 12mg sodium; 39g carbohydrates; 10g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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