Best Marinated Scarlet Runner Bean Salad Recipes

SALAD OF SCARLET RUNNER BEANS WITH TOMATOES, ALMONDS AND SWEET ONION VINAIGRETTE

Steps:

• Bring a large pot of salted water to the boil. Use plenty of salt, as this is the best time to get the seasoning into the beans. Cook the beans for 4 minutes or until tender. Drain in a colander under cold running water. Drain thoroughly and then slice into 1cm-wide diagonal pieces (also known as "french-cut").
• Place the beans, tomatoes and almonds in a bowl. Gently toss and season lightly. Pile the salad into the centre of a large serving plate and drizzle with vinaigrette.
• Put a litre of cold water and the onion in a saucepan and bring it to the boil. Cook for 1 minute, then drain the onion in a colander under cold running water. Allow to drain thoroughly, then transfer the onion to a blender with the mustard, salt, sugar and a little pepper.
• Blend until the mixture is creamy and smooth. Keeping the motor running, slowly add the oil, which will form a smooth emulsion. Check the seasoning. The dressing should be a soft pink.

MARINATED GREEN BEAN SALAD

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

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 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.

SHELL BEAN RAGOUT

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

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.

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.