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Heirloom Cattle Bean Summer Salad

14 INGREDIENTS • 9 STEPS • 2HRS 15MINS

Heirloom Cattle Bean Summer Salad

Recipe

5.0

2 ratings
Simple, seasonal and fresh, this heirloom cattle bean summer salad was born from a stroll through the farmers market for inspiration. The petite green beans, the vibrant cherry tomatoes, and the fresh fennel bulb with gorgeous fronds of greens – every ingredient just felt right in the moment that I laid eyes on them.
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Simple, seasonal and fresh, this heirloom cattle bean summer salad was born from a stroll through the farmers market for inspiration. The petite green beans, the vibrant cherry tomatoes, and the fresh fennel bulb with gorgeous fronds of greens – every ingredient just felt right in the moment that I laid eyes on them.
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

2HRS 15MINS

Total Time

$5.48

Cost Per Serving

Ingredients

Servings
4
us / metric
Cattle Beans
200 g
Cattle Beans
Salt
1 Tbsp
Salt
Salt
1 tsp
Salt
Bay Leaf
2 pieces
Bay Leaves
Fresh Rosemary
2 sprigs
Fresh Rosemary
Cherry Tomato
225 g
Cherry Tomatoes, halved
French Beans
225 g
French Beans
blanched
Fennel Bulb
1
Fennel Bulb
bulb shaved and fronds reserved for garnish
Lemon
1
Lemon, juiced
Olive Oil
120 mL
Olive Oil
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Garlic
2 cloves
Garlic
Water
1.9 L
Cold Water

Nutrition Per Serving

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Calories
635
Fat
28.3 g
Protein
23.6 g
Carbs
73.4 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Cooking Instructions

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step 1
Start by rinsing the Cattle Beans (200 g) and then soaking them in a bowl with Water (1.9 L) and Salt (1 Tbsp). Soak the beans overnight (for about 12 hours).
step 1 Start by rinsing the Cattle Beans (200 g) and then soaking them in a bowl with Water (1.9 L) and Salt (1 Tbsp). Soak the beans overnight (for about 12 hours).
step 2
Drain soaking liquid from beans, add beans to a medium stockpot with plenty of water to cover them. Put in Salt (1 tsp), Garlic (1 clove), Bay Leaves (2 pieces), and Fresh Rosemary (2 sprigs).
step 2 Drain soaking liquid from beans, add beans to a medium stockpot with plenty of water to cover them. Put in Salt (1 tsp), Garlic (1 clove), Bay Leaves (2 pieces), and Fresh Rosemary (2 sprigs).
step 3
Bring beans to a simmer over medium heat, skim off any foam that accumulates on the surface, and then set heat to low. Simmer beans for about 2 hours, stirring occasionally until beans are soft. Make sure that the beans stay submerged the whole time.
step 4
When beans are finished cooking, they should be soft and creamy on the inside. Drain beans from cooking water, and remove Garlic, Bay Leaf, and Rosemary.
step 5
Allow beans to cool to room temperature.
step 5 Allow beans to cool to room temperature.
step 6
While the cattle beans cool, blanch your French Beans (225 g), reserving about 1/2 cup of the fennel greens to be added to the salad.
step 7
Mince Garlic (1 clove) and add to a small bowl with the Lemon (1), Olive Oil (120 mL), Salt (to taste), and Freshly Ground Black Pepper (to taste). Whisk dressing until well combined.
step 8
Combine blanched French Beans, cooled cattle beans, Cherry Tomatoes (225 g), Fennel Bulb (1), and dressing to a bowl.
step 9
Toss the salad until all of the ingredients are well coated in dressing - enjoy immediately or for best results, cover and allow salad to marinate in the fridge for a day or two.
step 9 Toss the salad until all of the ingredients are well coated in dressing - enjoy immediately or for best results, cover and allow salad to marinate in the fridge for a day or two.
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