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RECIPE
14 INGREDIENTS 9 STEPS 2hr 15min

Heirloom Cattle Bean Summer Salad

5.0
1 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.
Heirloom Cattle Bean Summer Salad Recipe | SideChef
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.
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
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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
2hr 15min
Total Time
$5.48
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 cup
Cattle Beans
1 Tbsp
1 tsp
2 pieces
1 1/2 cups
Cherry Tomatoes , halved
1 2/3 cups
French Beans
blanched
1
bulb shaved and fronds reserved for garnish
1
Lemon , juiced
1/2 cup
to taste
to taste
Freshly Ground Black Pepper
2 cloves
8 cups
Cold Water
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Nutrition Per Serving

VIEW ALL
CALORIES
635
FAT
28.3 g
PROTEIN
23.6 g
CARBS
73.4 g

Cooking Instructions

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Step 1
Start by rinsing the Cattle Beans (1 cup) and then soaking them in a bowl with Water (8 cups) 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 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 6
While the cattle beans cool, blanch your French Beans (1 2/3 cups) , 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 (1/2 cup) , 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 (1 1/2 cups) , 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.

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Nutrition Per Serving
Calories
635
% Daily Value*
Fat
28.3 g
36%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
73.4 g
27%
Fiber
29.4 g
105%
Sugars
4.7 g
--
Protein
23.6 g
47%
Sodium
2540.2 mg
110%
Vitamin D
--
--
Calcium
278.8 mg
21%
Iron
7.0 mg
39%
Potassium
877.1 mg
19%
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