This is the perfect summer bean salad, great for a barbeque.
- 1½ cups dried cranberry beans, Rancho Gordo brand preferred
- 1½ cups dried Christmas lima beans (or any heirloom bean of your choice), Rancho Gordo brand preferred
- 1 tablespoon plus 1½ teaspoons salt
- ¾ pound green beans, cut in 1-inch pieces, about 2½ cups
- 4 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 2 stalks celery, thinly sliced (about 1½ cups)
- 2 cups (about 312 grams) grape tomatoes, halved, tri-color preferred
- 1 cup thinly sliced red onion
- Cook the dried beans according to package instructions. (Be sure to cook different types of dried beans in separate pots as they will have different cooking times depending on size). After cooking, rinse the beans under cold water. Spread on paper towels to remove any extra moisture and cool completely.
- In a small stockpot bring 2 quarts of water and 1 tablespoon salt to a boil. Add the green beans and stir to submerge. Blanch until bright green in color and crisp tender, 30 seconds to 1 minute. Transfer the beans with a slotted spoon to a bowl of ice water to stop the cooking. Drain the beans and pat dry.
- In a large mixing bowl or salad bowl whisk the vinegar, mustard, 1½ teaspoons salt and pepper. Slowly add the olive oil in a steady stream, whisking to emulsify. Add the cooked beans, green beans, celery, tomatoes and onion and toss to combine. Serve immediately or refrigerate in an airtight container for up to 2 days.
- This salad can be prepared up to one day in advance. By the second day, the beans start to breakdown, but they still taste great.