The marinated beans are what make this salad truly special. Made from an old family recipe, the beans add a vinegar-y crunch that compliments the earthy flavor of the tomatoes. In the South, these beans would be served on their own as part of a relish tray.
Recipe courtesy of Treva Chadwell
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Cajun Spicy Marinated Bean Salad
Total:
2 hr 30 min
Prep:
25 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 30 min
Prep:
25 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons green olive and lemon mustard or Creole mustard
  • 2 teaspoons green olive and lemon mustard or Creole mustard 
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes 
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 medium red onion, thinly sliced
  • 8 ounces fresh green beans, trimmed and halved
  • 8 ounces fresh wax beans, trimmed and halved
  • 1 large beefsteak tomato, cut into large chunks
  • 4 cups chopped romaine lettuce

Directions

1. Whisk the white wine vinegar, lemon juice, sugar, mustard, lemon zest, red pepper flakes and garlic together in a medium bowl. Continue to whisk and slowly stream in the olive oil. Season with salt and pepper. Stir in the red onion. Set aside. 

 2. Bring a large pot of water to a boil; prepare a bowl with ice water. Add the green beans and wax beans to the boiling water and cook until tender yet still bright in color and crisp, about 3 minutes. Plunge the beans into the ice water to stop the cooking and drain well. Add the beans to the bowl of dressing and toss to coat. Marinate in the refrigerator at least 2 hours and up to overnight. 

 3. About 20 minutes before serving, sprinkle the tomatoes with salt and pepper and add them to the green beans. Serve over a bed of chopped lettuce.

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