By Anne Hy
anchovy-garlic marinated corona beans w/arugula + beets
My favorite bean salads are made with all those great big beans. I love the Royal Corona variety (often stocked by Rancho Gordo) or the Spanish gigante beans. Should you not take the time to seek these out, any bean can be boiled, drained, and marinated. There are precious, fiddly things in this world, but bean salad is not one of them.
Updated at: Thu, 17 Aug 2023 04:47:39 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Nutrition per serving
Calories2731.5 kcal (137%)
Total Fat133.9 g (191%)
Carbs323.1 g (124%)
Sugars34.4 g (38%)
Protein74.5 g (149%)
Sodium2384.8 mg (119%)
Fiber29 g (104%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
salt
freshly ground black pepper
400gcorona beans
just-boiled
60garugula
olive oil
675gbeets
steam-roasted, peeled, and cut into chunks
Anchovy Vinaigrette
Instructions
Step 1
Combine the vinaigrette with a pinch of salt and a grind of black pepper.
Step 2
As soon as the beans are cooked through, lift them from their pot liquor, dress with the vinaigrette, and let sit for at least 10 minutes.
Step 3
Serve at room temperature or lightly chilled. To serve, dress the arugula and beets with a glug of olive oil and a pinch of salt. Dish up the beans and top with the arugula and several chunks of beet.
Notes
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