Cooking Index - Cooking Recipes & IdeasTwo Bean Salad With Feta And Sunflower Seeds Recipe - Cooking Index

Two Bean Salad With Feta And Sunflower Seeds

The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored.

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozGreen beans - trimmed, and
  Cut into 2" pieces - (abt 4 cups)
  Salt - to taste
3 tablespoons 45mlFresh lemon juice
1   Garlic clove - mashed to a paste
1 teaspoon 5mlGrated lemon rind
  Freshly-ground black pepper - to taste
1/4 cup 59mlExtra-virgin olive oil - plus
2 tablespoons 30mlExtra-virgin olive oil
1   Red kidney beans - rinsed, drained
2/3 cup 97g / 3.4ozCrumbled feta cheese
3   Thickly-cut slab bacon - cut crosswise
  Into 1/4" pieces, cooked until crispy
1/2 cup 55g / 1.9ozRoasted shelled sunflower seeds

Recipe Instructions

Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly.

In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8891 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

10 (1 votes)

Submit your rating:

Click a star to rate this recipe.