anchovy-garlic marinated corona beans w/arugula + beets

Name: anchovy-garlic marinated corona beans w/arugula + beets
Cuisine: European, Mediterranean, Spanish
Ingredients: Salt and freshly ground black pepper; 2 cups [400 g] just-boiled corona beans; 2 to 4 oz [60 to 120 g] arugula; Olive oil; 4 beets (11/2 lb [675 g]), steam-roasted, peeled, and cut into chunks; 4 anchovy fillets, minced; 1 shallot, minced; 2 Tbsp whole-grain or Dijon mustard; 1/2 cup [125 ml] olive oil; 1/4 cup [60 ml] sherry or red wine vinegar

3 steps

My favorite bean salads are made with all those great big beans. I love the Royal Corona variety (often stocked by Rancho Gordo) or the Spanish gigante beans. Should you not take the time to seek these out, any bean can be boiled, drained, and marinated. There are precious, fiddly things in this world, but bean salad is not one of them.

Updated at: Thu, 17 Aug 2023 04:47:39 GMT

Nutrition balance score

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Ingredients

0 servings

salt

freshly ground black pepper

2 cupscorona beans

just-boiled

2 ozarugula

olive oil

beets

steam-roasted, peeled, and cut into chunks

Anchovy Vinaigrette

2 Tbspwhole-grain mustard

or Dijon

½ cupolive oil

¼ cupsherry vinegar

or red wine

Instructions

Step 1

Combine the vinaigrette with a pinch of salt and a grind of black pepper.

Step 2

As soon as the beans are cooked through, lift them from their pot liquor, dress with the vinaigrette, and let sit for at least 10 minutes.

Step 3

Serve at room temperature or lightly chilled. To serve, dress the arugula and beets with a glug of olive oil and a pinch of salt. Dish up the beans and top with the arugula and several chunks of beet.