Two Bean Salad With Feta And Sunflower Seeds Recipe - Cooking Index
Two Bean Salad With Feta And Sunflower Seeds Recipe - Cooking Index
The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored.
Courses: Salads| 1 1/2 lbs | 681g / 24oz | Green beans - trimmed, and |
| Cut into 2" pieces - (abt 4 cups) | ||
| Salt - to taste | ||
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1 | Garlic clove - mashed to a paste | |
| 1 teaspoon | 5ml | Grated lemon rind |
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Extra-virgin olive oil - plus |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1 | Red kidney beans - rinsed, drained | |
| 2/3 cup | 97g / 3.4oz | Crumbled feta cheese |
| 3 | Thickly-cut slab bacon - cut crosswise | |
| Into 1/4" pieces, cooked until crispy | ||
| 1/2 cup | 55g / 1.9oz | Roasted shelled sunflower seeds |
Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly.
In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8891 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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