Ingredients
- DRESSING:
* 2 garlic cloves, minced
* 1 jalapeno chile pepper, chopped after seeds and ribs removed
* 1 small green bell pepper, finely chopped after seeds and ribs removed
* 1/2 c fresh flat-leaf parsley leaves, finely chopped
* 1/2 c fresh cilantro leaves, finely chopped
* 5 TBSP red-wine vinegar
* 3/4 tsp coarse salt (I recommend sea salt)
* 1/2 c extra virgin olive oil
* Freshly ground pepper, to taste
SALAD:
* 8 oz (or 3/4 c) fresh cranberry beans, shelled (aka borlotti bean = saluggia= shell bean= crab eye bean= rosecoco bean=Roman bean=fagiolo romano; can substitute with 'tongues of fire' beans, cannellini beans, great northern, pinto or chili beans)
* 6 oz flat Italian beans, trimmed and cut into 1-inch pieces (aka Romano beans or Runner Beans; can substitute: green beans)
* 6 oz haricots verts, trimmed and cut into 1-inch pieces (aka French Beans= French Green Bean= French Filet Bean; can substitute green beans--as thin as possible)
* 8 oz (about 1 1/2 c) shelled edamame beans
* 8 oz ( about 1 1/4 c) canned chickpeas, rinsed
* 1 c small cherry tomatoes (red, orange or yellow, or a combination)
* 1/2 bunch purslane (2 oz) Purslane has a lemon undertone that contrasts sharply with the earthiness of beans; look for it at farmer's markets or specialty store from July to October. If purslane is not available, use watercress instead.
* Coarse salt and freshly ground pepper, to taste
Description
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