Down Home Cooking
To purchase a copy of the book:
Down Home with the Neelys: A Southern Family Cookbook
Five Bean Picnic Salad
Ingredients:
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
One 14- ounce can dark red kidney beans, drained and rinsed
One 14- ounce can black-eyed peas, drained and rinsed
One 14- ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light green parts, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 Tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 Tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Freshly ground black pepper
Hot sauce
Directions:
Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside. Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
To purchase a copy of the book:
Down Home with the Neelys: A Southern Family Cookbook
Five Bean Picnic Salad
Ingredients:
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
One 14- ounce can dark red kidney beans, drained and rinsed
One 14- ounce can black-eyed peas, drained and rinsed
One 14- ounce can garbanzo beans, drained and rinsed
1 bunch scallions, white and light green parts, thinly sliced
1 red (or orange or yellow) bell pepper, diced
2 Tablespoons chopped fresh flat-leaf parsley leaves, for garnish
2 Tablespoons chopped fresh marjoram or oregano leaves (optional)
1 recipe Champagne Vinaigrette
Freshly ground black pepper
Hot sauce
Directions:
Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside. Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
