I got a 3-4 ingredient cookbook last week and have been a bit skeptical of the recipes but I thought I'd give it a chance today and try out this salad. The photo for this recipe (not the one shown here) looked like either it was very well taken or the salad was going to be delicious, and it turns out that the flageolet bean is wonderful!!!! After happily eating this light and tangy salad I looked up this bean, whose name is strangely reminiscent of the effect beans have on most people, and discovered that the flageolet bean "is the caviar of all beans." It definitely is delicious, with an almost cheesey flavour and richness to it. Aside from the beans, which I found at the Italian Centre, this recipe is slightly adapted to what I had in my kitchen and took about 7 minutes total to prepare. *vegan, wheat freeYou need:
- 2 zucchinis, halved lengthwise and sliced
- 14 oz can flageolet beans, drained and rinsed
- rind and juice of a lemon
- 3 tablespoons olive oil
- 1 clove garlic, minced (if desired)
- salt and fresh black pepper (to taste)
Process:
- 1. Cook the zucchinis in boiling salted water for 2-3 minutes or until tender. Drain well and rinse in cold running water.
- 2. Combine the zuccinis and beans in a bowl with the oil, lemon juice and rind, and garlic
- 3. Salt and pepper to taste and chill for 30 minutes before serving
Recipe adapted from:
"Best Ever Three & Four Ingredient Cookbook," by Jenny White and Joanna Farrow
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