So I was reading the BOSTON GLOBE MAGAZINE and the had some great "bean salad" recipes. I thought this looked good for Phase I. Let me know I will be trying these soon. The only thing I would change is the amount of olive oil.
BEANS X3 WITH LEMON AND TARRAGON
SERVES 6
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons rice vinegar
1 tablespoon plus
1/2 teaspoon salt
1/4 cup olive oil, plus extra for drizzling
1 tablespoon fresh tarragon, finely chopped
Pepper, to taste
1 can (15.5 ounces) white beans such as cannellini, drained and rinsed
1 cup frozen lima beans, cooked and cooled
1 1/2 pounds haricots verts or green beans (for the latter, ends trimmed and beans halved)
In a medium bowl, whisk together the lemon juice, zest, vinegar, and 1/2 teaspoon salt. Slowly pour in half the olive oil while vigorously whisking. When the mixture is blended, add the remaining olive oil in the same way. Mix in the tarragon, season with pepper, add the white and lima beans, mix to coat them with dressing, and set aside.
In a large pot, bring 4 quarts of water to a boil. Meanwhile, fill a large bowl with ice water and set aside. When the water on the stove boils, add the remaining 1 tablespoon of salt and the green beans, and cook until they are tender-crisp, about 3 minutes. Drain the green beans in a colander and immediately plunge them into the ice water to stop the cooking process. Drain the green beans again, pat them dry with a kitchen towel, and place them in a large bowl. Add the dressing-and-bean mixture and toss to combine. Drizzle with olive oil and serve at once
Beans X3 with Lemon and Tarragon Phase I
