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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is Gina Neely's go to recipe when she wants to satisfy a crowd at a barbeque, church potluck or company. From the Down Home Neely's Cookbook. For some reason, the computer will not let me say champagne vinaigrette, so I put it in parentheses). :) Ingredients:
kosher salt |
3/4 lb fresh green beans, trimmed and cut in bite size pieces |
3/4 lb fresh yellow wax bean, trimmed and cut in bite size pieces (or use canned if you can't find fresh and proceed to step 3) |
1 (14 ounce) can kidney beans, drained and rinsed |
1 (14 ounce) can black-eyed peas, drained and rinsed |
1 (14 ounce) can chickpeas, drained and rinsed (also called garbanzo beans) |
1 bunch scallion, thinly sliced (use all) |
1 red bell pepper, diced (or use orange or yellow) |
2 tablespoons fresh flat leaf parsley (to garnish, use curly parsley if you can't find flat leaf) |
2 tablespoons fresh marjoram (or oregano leaves-or use 1 tsp. dried) (optional) |
3/4 cup champagne (actually champagne vinaigrette-down home champagne vinaigrette) |
fresh ground black pepper |
hot sauce |
Directions:
1. Bring a large pot of water to a boil. Add a couple pinches salt and the fresh beans, and cook until beans are just tender, about 8 minutes.
2. Drain beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
3. Put the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne vinaigrette in a large bowl. Toss to combine.
4. Season the salad with salt and pepper and hot sauce to taste. Enjoy!
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