When I walked past the prepared foods case at Mustard Seed Market this morning, on my way to get a soup bone, I noticed they had one of my favorites, Green Bean, Chickpea, Tomato Salad. I knew I had some green beans and grape tomatoes at home, and planned to make some this evening.
A rummage through the pantry produced no garbanzos, but a lot of cans of cannellini beans. The tomatoes were starting to get soft, but I found a red pepper in the fridge that needed used, along with some lemon wedges and a handful of pitted kalamata olives.
Since I was clearly no longer making the original salad, I also decided to bring a new find to the party, these Guindilla peppers I got at Trader Joe's last week. (I agree with the La Tienda reviewer who said that these slender pickled peppers have the same sort of heat as a banana pepper, but with a much richer flavor).
So Two Bean, Two Pepper salad was born. Here is the recipe.
Two Bean, Two Pepper Salad - by Dine-In Diva Personal Chef, Tamara Mitchell
1/2 pound of slender green beans, trimmed
1 can cannellini beans, drained and rinsed
1 red bell pepper, seeded and chopped
1/4 c. pitted kalamata olives, rough chopped
1/4 c. feta cheese, crumbled
2 T. red wine vinegar
1 1/2 T. light olive oil
Salt & Pepper
4 Guindilla Peppers, stem removed, sliced
Cook green beans in large pot of salted boiling water, until tender, about 5 minutes. Drain and plunge into ice water. Drain.
While beans are cooking toss cannellini beans, red pepper, olives, cheese and guindilla peppers in medium bowl.
Make dressing by combining oil, vinegar and salt and pepper in small jar with tight lid; shake to combine.
Add green beans and toss with dressing. Adjust seasoning and add a squirt of fresh lemon juice.