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.
Total Time
2hr 15min
5.0
2 Ratings
Author: Ful-Filled
Servings:
4
Ingredients
•
1
cup
Cattle Beans
•
1
Tbsp
Salt
•
1
tsp
Salt
•
2
pieces
Bay Leaves
•
2
sprigs
Fresh Rosemary
•
1 1/2
cups
Cherry Tomatoes
, halved
•
1 2/3
cups
French Beans
•
1
Fennel Bulb
•
1
Lemon
, juiced
•
1/2
cup
Olive Oil
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
•
2
cloves
Garlic
•
8
cups
Cold
Water
Cooking Instructions
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).
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).
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.
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.
5.
Allow beans to cool to room temperature.
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.
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.
8.
Combine blanched French Beans, cooled cattle beans, Cherry Tomatoes (1 1/2 cups), Fennel Bulb (1), and dressing to a bowl.
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.
Nutrition Per Serving
CALORIES
635
FAT
28.3 g
PROTEIN
23.6 g
CARBS
73.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
