Vegetables Recipes - Bean Salad with Carrots Recipe

Ingredients 

• 8 oz fresh shelling beans

• sea salt and freshly ground black pepper

• 1 teaspoon finely chopped epazote

• 1 tablespoon pumpkin seeds

• 1 scallion, green part included, sliced

• 1 tablespoon chopped flat-leaf parsley

• 2 small carrots, thinly sliced

• handful of 'Red Oak' lettuce leaves

 For the pumpkin seed oil dressing:

• 2 teaspoons red wine vinegar

• 1/2 teaspoon Dijon mustard

• sea salt and freshly ground black pepper

• 1 1/2 tablespoons pumpkin seed oil

• 1 1/2 tablespoons light olive oil

Serves 2-3 as an appetizer or light meal

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Method:

1. Whisk the dressing ingredients until smooth, and leave to stand while you cook the beans.

2. Bring a large saucepan of water to a boil, add the beans, and cook for about 10 minutes, until tender but still holding their shape. Drain, tip into a bowl, and pour the dressing over the beans while they are still warm.

3. Season with salt and pepper, and stir in the epazote or rosemary. Let cool to room temperature, stirring occasionally.

4. When the beans are cool, mix in the pumpkin seeds, scallion, parsley, and the sliced carrots, Add more salt and pepper if necessary. Let stand at room temperature for at least 30 minutes CO allow the flavors to develop.

5. To serve, arrange the salad leaves round the edge of a serving dish, and pile the bean mixture in the middle.

Note: This salad looks lovely made with a mixture of differently colored beans such as 'Lingua di Fuoco', 'Pea Bean', or 'Chevrier Vert'. You will need about 1 lb in the pod. If you can't get pumpkin seed oil, use extra-virgin oliveoil in place of that and the light olive oil. Use rosemary if you can't get epazote.