Recipe Rhubarb and Heirloom Beans

Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling Time: 1 hour
Serves 6

This rhubarb and heirloom bean medley is a refreshing and nutritious salad that combines the tartness of rhubarb with the earthiness of beans and the crunch of fresh vegetables. Perfect for a light meal, side dish, or potluck, this mix offers a delicious blend of textures and flavors that will make your taste buds sing!

INGRÉDIENTS

• 2 cups rhubarb, cut into 1/2-inch pieces
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Chopped fresh parsley for garnish

PRÉPARATION

1. In a saucepan of boiling salted water, blanch the green beans for 3 to 4 minutes until tender-crisp.
2. Drain and immediately transfer to a bowl of ice water to stop the cooking.
3. Drain again and set aside.
4. In a large bowl, combine the chopped rhubarb, cannellini beans, kidney beans, blanched green beans, red onion, red bell pepper, and minced garlic.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well blended.
6. Drizzle the dressing over the rhubarb and bean mixture.
7. Mix gently to evenly coat all ingredients.
8. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
9. Before serving, garnish with freshly chopped parsley.