Preppie Bean Salad

Submitted by Yolanda Evans

So a friend of mine from your part of the world tells me occasionally that I would be considered preppie if I lived in the US.  I think that is a kind way of saying stuck up and snotty?  But I digress.  In keeping with this she once gave me a beautiful pink and pale green silk scarf for my birthday and told me that any self respecting preppie likes this color combo. 

I designed this bean salad which is pink, green and white in her honor.

Ingredients:

• 1 can borlotti beans (sometimes known as French or cranberry beans) cannellini beans (a.k.a. white kidney beans) can be substituted
• 1 can of pinto beans
• 1 large handful of broad beans with the grey skin removed.  (a.k.a. fava beans)
• 1 onion
• 1 shallot
• 3 tablespoons of Greek yogurt
• 1 teaspoon of French Dijon mustard
• 1 small handful of tarragon or dill

Directions:

1. Finely chop the onion and shallot
2. Blanch the broad beans in hot water for a moment and then drain.  Remove the grey skins.  This is fiddly but they look so beautiful and green
3. Drain and rinse the other beans
4. Sauté the onion and shallot in a heavy pan with olive oil spray
5. Add the 3 beans to warm through and absorb the flavor of the pan.  Stir for a minute or two
6. Snip the herbs and mix with the yogurt and mustard
7. Mix the yogurt dressing through the bean mixture and serve.

I guarantee you this will look super pretty served with salmon.
Go sailing with Miffy and Bobo or do whatever it is that preppies do afterward.

*Editor’s note - our dear friend and contributor from Australia oftentimes shares wonderful recipes with a little tongue in cheek, down under humor. 

Nutritional values: - I divided this into 4 servings, each one at around;

• 275 calories and
• 17 grams of protein,

And with all those beans, lots of fiber.