Chino Farms Mixed Bean Salad With Mint Vinaigrette Recipes

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

CHINO CHOPPED VEGETABLE SALAD

Steps:

• In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
• In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
• Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
• When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning, to taste.
• Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste.
• Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.

CHINO CHOPPED VEGETABLE SALAD

Steps:

• In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve.
• In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool.
• Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery.
• When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste.
• Toss the greens with the reserved vinaigrette and season with salt and pepper to taste.
• Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately.
• Note: You can be creative as to the vegetables you want to include or exclude in your salad. For example, you can use baby peas in season, or diced Chinese pea pods, or diced Italian squash, etc.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

WHITE BEAN AND MINT SALAD

Steps:

• Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
• Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
• Add mustard and vinegar and season to taste with salt and pepper.
• Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

MINTY GREEN BEAN SALAD

Steps:

• In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
• Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
• In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.