| Bean Salad with Balsamic Walnut Vinaigrette |
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8 oz dry white beans
1 dried chipotle pepper 1 Tbsp olive oil 2 Tbsp minced shallots 1 Tbsp minced garlic 8 oz multi colored Swiss Chard, washed and sliced crosswise 1/2 inch thick 3 medium tomatoes, diced 1 lb fresh green beans, bias cut in 1 inch pieces 4 oz baby greens, chopped 4 oz goat cheese 3 Tbsp balsamic vinegar 1/2 tsp salt 1 Tbsp minced garlic 1/3 cup walnut oil Rinse white beans. Place in a pot with enough water to cover. Bring to a boil. Turn off heat. Cover pot and let stand one hour. Drain and rinse. Return beans to pot; add chipotle pepper and water to cover. Simmer until tender, about one hour. Drain. In a large skillet, heat olive oil. Add shallots and garlic and saute 2 to 3 minutes. Add chard and green beans and saute until just hot through. Remove from heat. Turn into a large bowl. Stir in white beans, tomatoes, baby greens and cheese. In a small bowl, whick together the balsamic vinegar, salt, minced garlic and walnut oil. Pour vinaigrette over bean mixture and toss well. Serve immediately. Serves 6. |
