As a way of settling back into our life in Haiti, I have been visiting local markets. I love the challenge of putting together meals with my daily market finds. I had a pot of beautiful local white beans soaking at home as I headed out to shop for this weeknight salad. My market haul yielded local cherry tomatoes, kale, green beans and shallots. I made a bold citrus vinaigrette for my Market White Bean Salad, and served it with grilled fish. A fresh hearty salad to round out a meal with new friends.
Yield: Serves 4 as a side
- 2 cups cooked white beans (substitute 1 can white beans, will be slightly less, but this recipe is flexible)
- 1 cup chopped green beans
- 1/2 pint cherry tomatoes, halved
- 1 cup kale, stems removed and finely chopped
- 2 tablespoons chopped shallot (substitute red onion)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sour orange juice (substitute lemon or lime juice)
- 1 teaspoon honey
- 2 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper
- To blanch the green beans: Bring a small pot of water to a boil. Once the water is boiling, dump the green beans in, allow the water to boil uncovered for a minute, remove the beans with a slotted spoon and rinse with cool water.
- Add the cooked green beans, white beans, cherry tomatoes, kale and shallots to a large bowl.
- In a separate small bowl, whisk together the vinaigrette ingredients (olive oil, vinegar, sour orange juice, honey, garlic, salt, black pepper, and cayenne).
- Pour the vinaigrette over the white beans and vegetable mixture, and stir to evenly distribute. Serve warm or chilled.