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<\/p>\nSummery Bean Salad with Preserved Lemon Vinaigrette<\/p>\n
<\/p>\n
1 tablespoon finely chopped shallot<\/p>\n
1 tablespoon red wine vinegar<\/p>\n
1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced<\/p>\n
1\/2 teaspoon agave nectar<\/p>\n
1\/3 cup olive oil<\/p>\n
couple grinds fresh ground pepper<\/p>\n
1 – 2 pinches salt<\/p>\n
for the bean salad<\/p>\n
2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans<\/p>\n
1 dry pint French green beans (haricots verts), stem ends trimmed and cut in two<\/p>\n
1 handful or two of yellow or red cherry or grape tomatoes, halved lengthwise<\/p>\n
3 tablespoons thinly sliced red onion<\/p>\n
<\/p>\n
To prepare the vinaigrette, place the shallot and vinegar in a bowl and let sit for about 5 minutes. Whisk in the agave nectar, and then the oil. Add in the preserved lemon rind and a couple of grinds of pepper. Set aside. Combine the two kinds of beans, the tomatoes and onions in a serving bowl. Spoon about half the dressing over top and mix gently to combine. Add more Tablespoon by Tablespoon until you achieve a balance you like. You might not use it all and can save the rest in a tightly sealed container in the refrigerator for a couple of days.<\/p>\n","protected":false},"excerpt":{"rendered":"
Summery Bean Salad with Preserved Lemon Vinaigrette 1 tablespoon finely chopped shallot 1 tablespoon red wine vinegar 1 preserved lemon, lightly rinsed and flesh discarded, rind thinly sliced 1\/2 teaspoon agave nectar 1\/3 cup olive oil couple grinds fresh ground pepper 1 – 2 pinches salt for the bean salad 2 cups cannellini beans, either cooked from dried or from one can of no sodium added beans 1 dry pint French green beans (haricots verts), stem ends trimmed and cut…<\/p>\n