Recipe reprinted from The Bean Book by Steve Sando with Julia Newberry (Ten Speed Press, 2024).
You’ll notice that except for the beans, this salad is all crunch. The biggest advantage
is that you can make and even dress this salad ahead. Most of these vegetables can
hang out in your refrigerator much longer than lettuce.
Mandolines should be used with caution and respect. You can also try shaving
vegetables with a vegetable peeler, and of course, good knife skills are always handy.
You will want to avoid large chunks of raw fennel for most people. The anise flavor
can be overwhelming, even when dressed.
FOR THE VINAIGRETTE
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
- 2 tablespoons fresh lemon juice or your favorite vinegar
- 1⁄2 cup extra- virgin olive oil
- 2 cups cooked, well-drained Rancho Gordo Ayocote Negro or Negro de Vara beans, or other black beans
- 4 radishes, thinly sliced
- 2 celery stalks, thinly sliced
- 1 large carrot, thinly sliced
- 1 medium fennel bulb, trimmed and thinly sliced with a mandoline
- 1⁄4 white onion, minced
- Salt and freshly ground pepper
MAKES 4 SERVINGS
- To make the vinaigrette: In a large salad bowl, make a paste with the garlic and salt. Add the mustard, oregano, and lemon juice. Mix well. Whisk in the olive oil slowly.
- Add the beans, radishes, celery, carrot, fennel, and onion to the salad bowl. Gently toss to combine. Season to taste with salt and pepper.