Marinated Scarlet Runner Bean Salad Recipes

MARINATED THREE BEAN SALAD

Steps:

• In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.

MARINATED SCARLET RUNNER BEAN SALAD

Steps:

• While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop.
• In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil.
• Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley.
• Let stand at room temperature for 1 hour then refrigerate until ready to serve.
• Toss in the walnuts just before serving.

MARINATED BEAN SALAD

Steps:

• Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
• In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

MARINATED BEAN SALAD

Steps:

• Combine first 7 ingredients in a large bowl; toss.
• Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
• Cover and chill at least 4 hours. Serve with slotted spoon.

MARINATED BEAN SALAD

Steps:

• Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.

SEVEN BEAN SALAD

Steps:

• Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
• In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
• Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
• Just before serving, shave thin slices of Parmigiano over each portion.