Shell Bean Salad With Tomatoes, Celery and Feta
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds shell beans (about 2⅓ cups shelled)
- 1onion, halved
- 7cups water
- 3large garlic cloves, peeled and crushed
- A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
- Salt to taste
- 1cup sliced or diced celery
- 1pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
- ½cup crumbled feta (2 ounces)
- ½cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
- 3tablespoons red wine vinegar
- 1teaspoon Dijon mustard
- Salt
- freshly ground pepper to taste
- 1garlic clove, minced or pureed
- ⅓cup extra virgin olive oil
For the Salad
For the Dressing
Nutritional analysis per serving (8 servings)
191 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 7 grams protein; 952 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Salad
- Step 1
Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- Step 2
In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
- Step 3
Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.
- Variations: You can serve this salad warm or cold. Heat the beans if they’ve cooled off, then toss with the other ingredients. You can also add some of the liquid from the beans if you want more marinade for the mixture (though the tomatoes will become juicy).Tuna, Bean and Tomato Salad: Add a drained can of tuna to the mix.Advance preparation: You can cook the beans up to three days in advance. The salad will hold for a few hours. Tomatoes will continue to release juice, but this just makes everything taste even better.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I made this with canned pinto beans and black eyed peas (rinsed) so I just mixed finely diced quarter of an onion and 2 cloves garlic into the bowl with the beans and added some tuna. Used a mix of fresh lemon thyme, cilantro, mint, chives, and oregano for herbs. It was fantastic! Refreshing, very flavorful, great mix of textures and healthy.
Healthy and flavorful. Used red haricot, instead of fava beans, added shallot and garlic to the vinagret. Will do it again
Maybe not the most exciting recipe ever but not bad. Fresh and healthy. Only used 4 cups water, which was plenty, for the cooking the shell beans. Also added a chopped green onion.
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