Have you guys heard of Jeff Mauro? Winner of Food Network Star? Sandwich King? Well, he’s opening a cool new restaurant right here in Chicago called Pork & Mindy’s. In anticipation of their opening, I was given one of Jeff’s recipes to try at home, and now I get to share it with all of you!
8 ounces fresh green beans (about 2 cups), washed and cut in half
salt and pepper
1/4 cup sherry vinegar
2 tsp dijon mustard
1 tbsp honey
1/2 cup extra-virgin olive oil
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
1 shallot, minced
Bring a pot of salted water to a boil. While you wait, set up a large bowl of ice water. Add the green beans to the pot and cook for about 2-3 minutes. They should be tender but still very crisp.
Drain and plunge the green beans into ice water to stop the cooking.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until it’s emulsified.
Drain the green beans and add them in with the cannellinis, kidneys, basil, parsley and shallots. Toss until the vinaigrette has coated the ingredients.
Sprinkle with salt and pepper to taste.
This salad is so easy to make – and it’s the perfect side dish to bring to a party!