Mediterranean Corona Bean Salad

 

Mediterranean Corona Bean Salad

 

Gigantic heirloom Corona Beans make a wonderful presentation at table!

I use these creamy yet firm beans from Rancho Gordo to make a yummy Mediterranean

salad filled with artichoke hearts, parsley, kalamata olives and grape tomatoes, bathed in

a vinaigrette of extra virgin olive oil and Spanish sherry vinegar.

Serve my Mediterranean Corona Bean Salad alone or as a side dish to any grilled entrée!

 

 

1 package Corona beans from Rancho Gordo

Water

Pinch of whole cumin, coriander and black peppercorns

3 whole bay leaves

4 sprigs of fresh oregano

4 garlic cloves, sliced

1 medium sweet onion, chopped

3tablespoons olive oil

1 tablespoon flake salt

1 bunch parsley, roughly chopped

1/2 pint organic grape tomatoes, cut in half

1 jar of marinated artichoke hearts, chopped

1/4 cup pitted kalamata olives

3+ tablespoons extra virgin olive oil

3+ tablespoons Spanish sherry vinegar

Salt to taste

1 teaspoon chophouse seasoning, Frontier

1 teaspoon Mexican oregano

In a large pot combine beans,all the spices except the salt, olive oil and enough water to

cover the beans by 2 inches

Bring to a boil for 8 minutes, then reduce to simmer and cover

Simmer for 2 hours or until beans are cooked through and tender but firm

Add the salt, remove from heat

Let cool in broth for a time

Drain the beans and discard the spices, you may have to spoon them out of the broth

with a slotted spoon so as not to include the spices into a large bowl

Now add the parsley, artichoke hearts with it’s marinade, olives and tomatoes

Add the olive oil, vinegar and the seasonings

Mix well and transfer to a serving bowl, serve at room temperature or cool

Enjoy with any grilled meat or on it’s own! A light white wine or summer beer is perfect!