ChezCindy: Friendsgiving 4-Bean Salad

 

This delicious 4-Bean Salad may not be traditional for the Thanksgiving holiday table.  But I do think it might be the perfect addition for a Friendsgiving gathering.  

This classic bean salad features crunchy fresh green beans, plus creamy chickpeas, cannellini, and kidney beans.  A salad dressing of vinegar, oil, and herbs marinates the beans and the vegetables of fennel, celery, and red onions.  If you can boil water and open cans, this easy recipe is for you.  

Holiday 4-Bean Salad

5 teaspoons kosher salt, divided

8 ounces green beans cut into 1-inch pieces (about 2 1/2 cups)

1/2 teaspoon pepper

1/2 teaspoon ground coriander 

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

3/4 cup diced red onion

3/4 cup diced fennel

1/2 cup diced celery

1 15-ounce can chickpeas, drained

1 15-ounce can cannellini or great northern beans, drained

1 15-ounce can red kidney beans

1/2 cup chopped soft herbs, such as parsley, mint, cilantro, or a combination

In a large saucepan add water deep enough to cover the beans and bring to a boil.  Then add 3 teaspoons of salt plus the cut green beans.  Cook the beans for 2-3 minutes until they turn bright green and are still crisp.  Drain the beans into a colander, then run cold tap water over them to stop the cooking.  Set aside to dry on a towel.  

As the beans are cooling and drying, make the salad dressing in a large bowl by adding 1 teaspoon salt, pepper, coriander powder, Dijon mustard, and vinegar, whisking together.  Slowly whisk in the olive oil to emulsify.  Add in the diced red onion, fennel, and celery, stirring to combine.  Set aside to marinate for 10-15 minutes.  Meanwhile, open the cans of beans and drain.  After the marinating time, add the cooled green beans, drained canned beans, and chopped herbs, gently tossing to combine with the salad dressing.  Taste for seasoning, adding more salt as needed.  Salad can set out at room temperature for serving.