1825 Pearl A, Boulder, CO 80302
Heirloom Bean and Herb Salad
This recipe is great and refreshing, and used what we believe is a very under utilized ingredient, the bean! This recipe can also be found in our Plant Based Colorado class.
¾ cup rancho gordo beans, or other fun bean, cooked
3 oz snap peas, sliced
1 shallot, minced
1 TBSP fresh basil, chiffonade
1 TBSP sorrel, chiffonade
1 TBSP chervil, chopped
½ cup olive oil
¼ cup red wine vinegar
In a bowl, mix oil, vinegar, salt and pepper. Mix in beans. Fold in snap peas, shallot and herbs. Salt to taste. Chill until served.