Marinated Dried Bean Salad Colorado

How to make Marinated Dried Bean Salad Colorado Recipe

4 SERVINGS

Ingredients:
Red beans (dried)
Lentils
Pinto beans (dried)
Anasazi beans (dried)
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Jalapeno, seeded, diced
1 cup Green bell pepper, roasted, 1/2 inch (1.2 cm) dice

For the Vinaigrette:
1 tablespoon Sage leaves, cut in chiffonade
2 Garlic cloves, minced
3 tablespoons Cider vinegar
6 tablespoons Olive oil
to taste Salt and black pepper

For the Salad:
2 cups Tomatoes, peeled, thinly sliced (20 slices)
2 1/2 cups Leaf lettuce
1/2 cup Green onions, sliced
2 tablespoons Heavy cream
1 teaspoon Cider vinegar
to taste Salt and black pepper

Method:
Presoak each type of bean individually overnight.

Cook the beans individually in salted water until tender. Drain and cool, reserving the liquid from the red beans.

Roast, peel, seed, and dice the jalapeño and green pepper.

Whisk together the vinaigrette ingredients.

Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.

Clean, dry, and trim the lettuce and green onions. Chop green onions finely.

Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.

Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slices of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.

Serve about 1/2 cup (4 ounces, 115 ml) of the marinated bean salad with the greens.