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Posts Tagged beans

Lemony White Bean and Flat Bean Salad

3 cups white beans, cooked
1/4 cup oil-cured black olives
2 scallions, thinly sliced
2 cups flat Italian or other green beans
1/4 -1 cup fresh cilantro, chopped
1/42 teaspoon whole cumin, slightly crushed—or use ground cumin
1/4 teaspoon ground turmeric
1 clove garlic, crushed
5 T extra virgin olive oil
Juice of 1-2 large lemons

1. Scoop drained rinsed canned white beans into a large bowl along with olives and scallions.
2. Wash and trim Italian flat beans and cut into slices around 1 ½ csup “.
3. In a large frying pan, heat two tablespoons of olive oil over medium heat.
4. When oil is fragrant, add green beans, stirring to fry. Add one clove crushed garlic and season beans with salt and pepper to taste. Cover pan with a lid and lower flame. Cook, stirring occasionally until beans soften, about ten minutes. Remove lid and continue to fry another 2-3 minutes until moisture evaporates. Turn off flame and let beans cool slightly.
5. Wash and chop cilantro.
6. Add flat beans, cilantro, cumin, turmeric, remaining clove of garlic, 2 T olive oil and lemon juice to white beans, olives and scallions.
7. Gently stir all ingredients, adding salt and pepper to taste.
8. Serve salad at room temperature or chilled.

Serves 3-4

Adapted from Copywriters Kitchen

Green Bean and Garbanzo Salad

8-ounce trimmed green beans halved crosswise
1 15- to 16-ounce cans garbanzo beans, rinsed, drained
1/2 cup chopped red onion
4 tablespoons olive oil, divided
1 teaspoons finely grated lemon peel
2 T chopped cilantro or parsley

Cook green beans in large nonstick skillet of boiling salted water until crisp-tender,5 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper. Serve over mixed salad greens

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