Marinated White Bean and Chipotle Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- salt and pepper
- 1 ts dried oregano
- 2 tb dijon mustard
- 4 chipotle chiles; soaked in
- 2 sprigs fresh oregano;
- 3/4 c olive oil (i used about 1/2
- 1/4 c white wine vinegar ( i used
- 1 lb white beans (navy; or
- 2 scallions (green onions);
- Carbohydrate 0.48028749987114 g
- Cholesterol 0 mg
- Fat 0.3135624999795 g
- Fiber 0.300999995384447 g
- Protein 0.341499999978 g
- Saturated Fat 0.02192499999468 g
- Serving Size 1 1 Serving (64g)
- Sodium 104.52274999997 mg
- Sugar 0.179287504486693 g
- Trans Fat 0.0156874999966201 g
- Calories 5 calories
Wash beans, heat with 2 qt water, bring to boil and cook until just tender (ca 1 hr). Dont overcook them. Turn off, and let cool in the water. Drain. Whisk the oil, vinegar and mustard together. Pour over beans in large bowl. Add chiles, scallions and oregano. Season to taste with salt and pepper, and mix well. Try not to break the beans (its tough). Marinate refrigerated for at least 24 hours before serving. Serves 8-10. I lined the bowl with some endive (the Davis farmers market has a vendor selling it pretty cheaply). Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu> (From the First Bay Area Chile Heads HotLuck) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
