Five Bean Salad With Scallions And Horseradish Vinaigrette Recipe

Name: Five Bean Salad With Scallions And Horseradish Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry chick-peas; 1 cup dry cannellini (white kidney beans); 1 cup dry borlotti (cranberry or Roman beans); 1 cup dry black-eyed peas; 1 cup dry green lentils; 1 cup dry barley; 1 carrot, peeled; 1 stalk celery, rinsed; 1 whole onion, peeled; 1 bouquet garni (1 sprig rosemary, 2 whole peeled cloves garlic, 2 sprigs thyme, all wrapped and tied in cheesecloth); 2 1/2 teaspoons salt; 2 tablespoons extra virgin olive oil, plus 1/3 cup for the dressing; 3 tablespoons red wine vinegar; 1 teaspoon freshly grated horseradish; 2 bunches of fresh scallions, rinsed and cut into 1/2-inch slices (white and light green parts only); freshly ground black pepper to taste

Servings: persons

1 cup dry chick-peas
1 cup dry cannellini (white kidney beans)
1 cup dry borlotti (cranberry or Roman beans)
1 cup dry black-eyed peas
1 cup dry green lentils
1 cup dry barley
1 carrot, peeled
1 stalk celery, rinsed
1 whole onion, peeled
1 bouquet garni (1 sprig rosemary, 2 whole peeled cloves garlic, 2 sprigs thyme, all wrapped and tied in cheesecloth)
2 1/2 teaspoons salt
2 tablespoons extra virgin olive oil, plus 1/3 cup for the dressing
3 tablespoons red wine vinegar
1 teaspoon freshly grated horseradish
2 bunches of fresh scallions, rinsed and cut into 1/2-inch slices (white and light green parts only)
freshly ground black pepper to taste

1
Soak the chick-peas, cannellini, borlotti, and black-eyed peas separately in plenty of water overnight. Soak the lentils and barley separately for 2 hours.
2
Fill a big pot two-thirds full with water. Add the carrot, celery, onion, and the bouquet garni, and put on high heat. When the water comes to a boil, reduce the heat and simmer for 20 minutes. Stir in the borlotti. After 10 minutes, stir in the cannellini; after 10 minutes more, stir in the black-eyed peas. After another 10 minutes, stir in the barley, and after 10 more minutes, stir in the lentils. Add 2 teaspoons of the salt. Simmer until the beans are cooked but not mushy, about 20 minutes. Strain the beans through a colander, pick out and discard the vegetables and the bouquet garni, and spread the beans out to cool on a sheet pan, drizzling 2 tablespoons of olive oil over them and stirring them around to coat with the olive oil.
3
In a bowl, dissolve the remaining salt in the red wine vinegar with a whisk. Add the grated horseradish and the 1/3 cup of olive oil and beat with the whisk until the dressing is emulsified.
4
In a large bowl, mix the beans with the vinaigrette and the scallions. Finish the salad by grinding plenty of black pepper over it.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dry chick-peas, 1 cup dry cannellini (white kidney beans), 1 cup dry borlotti (cranberry or Roman beans), 1 cup dry black-eyed peas, and more.

Yes, Five Bean Salad With Scallions And Horseradish Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Five Bean Salad With Scallions And Horseradish Vinaigrette

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