Yield: 4 servings

 

1 oz. dried red beans

1 oz. lentils

1 oz. dried pinto beans

1 oz. Anasazi beans

½ cup yellow onion, small dice

1 jalapeno, roasted, seeded, brunoise

1 cup green bell pepper, roasted, skin removed, small dice

 

Vinaigrette

 

1 T sage leaves, chiffonade

2 garlic cloves, minced

1 tsp. Dijon mustard

1 tsp. honey

3 T apple cider vinegar

6 T olive oil

Salt and black pepper to taste

 

Salad:

 

2 cups tomatoes, thinly sliced (20 slices)

2 ½ cups red or green leaf lettuce

½ cup green onions, sliced

2 T heavy cream

1 tsp. apple cider vinegar

Salt and black pepper to taste

 

Procedure:

 

Presoak each type of legume individually overnight.

 

Cook the legumes individually in salted water until tender. Drain and cool.   Roast, peel, seed and dice the jalapeno and green pepper. Whish together the vinaigrette ingredients, drizzling in the olive oil last. Toss together the cooked legumes, jalapeno, green pepper, onions and dressing. Let the mixture marinate. Clean, dry and trim the lettuce and green onions. Thinly slice the green onions. Whisk cream, vinegar, green onion and salt and pepper in bowl. Toss the lettuce in the cream mixture. Divide by 4 on to 4 cold salad plates. Shingle with tomato slices. Season the tomatoes lightly with salt and pepper. Serve about ½ cup of the marinated bean salad with the greens.

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