Project Description

bean salad

Serves 8

Recipe Ingredients:

  • 4 medium red potatoes, around 1 1/4 pounds

  • 2 1/2 cups cooked garbanzos, drained

  • 2 bunches asparagus (about 24 ounces), ends trimmed

  • 1 cup fresh shelled peas (or frozen peas), uncooked

  • 1/2 small onion, thinly sliced

  • Olive oil

Dressing Ingredients:

  • 3 cloves garlic, finely minced

  • 1 Tbsp Dijon mustard

  • 5 Tbsp white wine vinegar

  • 2/3 cup extra virgin olive oil

  • 2 Tbsp minced fresh parsley

  • salt and pepper to taste

Instructions

Preheat oven to 350 degrees.

Wash and trim asparagus and potatoes.

Wash and cut potatoes into quarters

Put potatoes in a medium bowl and drizzle just enough olive oil to coat them. Toss the potatoes with the olive oil and spread on a baking sheet.

Bake in the preheated oven until the potatoes are tender, but still firm, about 30 minutes.

Place trimmed asparagus in a saucepan with boiling, salted water. Cook until the asparagus is bright green. Immediately drain and put in a bowl with cold water and ice to stop the asparagus from cooking further. Remove asparagus from water water when cool and let dry.

Cook sliced onions and a little olive oil in small sauté pan until slightly caramelized. Set aside.

Put asparagus, garbanzos, peas, potatoes and onion on a platter.

Drizzle dressing over salad and refrigerate until ready to serve.

Dressing directions:

Make salad dressing by combining the minced garlic, Dijon mustard, white wine vinegar olive oil and parsley.