This is a development of a bean salad with walnuts by Mr Stein. I find walnuts can be a bit strenuous at times and thought the gentler flavout of pecans would give a more appealing result; they still go perfectly well with walnut oil. Since I also had some wonderful, juicy summer garlic, I couldn’t resist the addition of a little garlic combined with the sweetness of white balsamic vinegar to complete the dressing.<\/p>\n
| serves:<\/td>\n | 4<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | 20 mins<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | 3 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\nCook the beans in boiling, salted water until they are slightly tender but retain some bite. This will take about 2 – 3 minutes depending upon thickness. Refresh them in cold water to arrest their cooking and let them cool completely Dry them, either in a clean tea towel or salad spinner.<\/p>\n Mix the crushed garlic with the white balsamic vinegar, then add the walnut oil. Add a few grindings of black pepper and a little salt if necessary (it depends how much salt you used to crush the garlic). Shake the dressing together.<\/p>\n Mix the beans and chopped pecans in a bowl and ad the dressing just before you are ready to serve.<\/p>\n<\/div>\n |