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Heirloom Bean Salad

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July 8, 2019

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.