A Summer Favorite Three Bean Salad

Amy Thielen, via Better Homes and Gardens

Vinaigrette

3 tbsp. Minced Shallot

2.5 tbsp. Sherry Vinegar, or Red Wine Vinegar

2 tsp. Dijon Mustard

1 tsp. Dry Mustard

1.5 tsp. Sugar

¼ tsp. Fine Sea Salt, plus more to taste

2 tbsp. Lemon Juice

1 tsp. Soy Sauce

½ cup Extra Virgin Olive Oil, plus more for garnish

1 tsp. Red Pepper Flakes

1-2 tsp. Fish Sauce

1 tsp. Water

Salad

½ cup French Green Lentils

2 Bay Leaves

3 Garlic Cloves, crushed and peeled

1 lb. Green Beans, ends trimmed, and cut into 1.5-inch lengths

3 cups canned Cannellini Beans, drained and rinsed

1 cup Celery, thinly sliced on the bias (use mostly the celery hearts and leaves)

½ cup Roughly Chopped Parsley

2 oz. Hard Salami, cut into tiny cubes

3 oz. Smoked Mozzarella or Provoline, cut into tiny cubes

Vinaigrette

Combine shallots, vinegar, Dijon, dry mustard, sugar and salt in a small bow and set aside for at least 30 minutes.

Stir the lemon juice, soy sauce, olive oil, red pepper flakes, 1 teaspoon of the fish sauce and the water into the shallot mixture. Taste and add more fish sauce if needed. Set vinaigrette aside.

Salad

Rinse the lentils very well in a fine mesh sieve. Pour the rinsed lentils into a pot and cover with about 3-inches of water. Add a small handful of kosher salt and bring to a simmer. Skim the foam and add the bay leaves and crushed garlic cloves. Cook uncovered, gently simmering until the lentils are tender but not falling apart, or mushy. About 20 minutes. Remove from heat and set aside. 

Meanwhile, bring a large pot of water (about 2-3 quarts) to a boil and add about 1 tablespoon of kosher salt. Add the green beans to the boiling salted water and cook until tender, about 2-4 minutes. Drain the beans and rinse with cold water. Spread the beans on paper towels to dry and cool.

In a large bowl, combine the drained and rinsed Cannellini Beans and the drained lentils (remove bayleaves and garlic). Add a few tablespoons of the vinaigrette and mix to coat the beans in dressing. Let this sit for about 15 minutes to let the beans soak in the vinaigrette.

Then add the green beans, celery, parsley, salami, and cheese to the bowl and top with the remaining dressing. Toss well to coat everything in the vinaigrette. Let sit for 10 minutes and taste for seasoning. Add more olive oil if the salad seems dry (i.e. the beans soaked up most of the dressing).