Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed from the Federal Way Farmers Market: Four-bean salad

Recipe of the week includes beans from various vendors at the Saturday market.

The Federal Way Farmers Market is a summertime staple in the community. Visit the market from 9 a.m. to 3 p.m. every Saturday through October and find the ingredients needed for the dish below.

The Federal Way Farmers Market is in The Commons mall parking lot along S. 324th Street.

Four-bean salad (makes 8-10 servings)

By Vickie Chynoweth

Ingredients:

1 cup dried cranberry beans (Lopez Farm)

1 cup dried Peruano beans (Lopez Farm)

1 cup dried orca beans (Lopez Farm)

1 pound green beans cut 1-inch (Lopez Farm)

Half of a sweet onion or 1 cup diced (Lopez Farm)

1/2 cup cilantro (Bautista Farm)

2 cloves garlic minced (Federal Way Farmers Market)

1/4 cup Nature’s Works Classic Dark Balsamic Vinegar

1/4 cup Ancient Trees Greek Extra Virgin Olive Oil

1 cup chopped celery

1 lime juiced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons granulated sugar

Directions:

1. Pour the dried beans into a colander and rinse them under cool running water. Transfer to a 8-quart sauce pan and cover with about 3 inches of water. Bring to a boil for about 1 minute. Cover with a lid and let the beans soak for 1 hour. Drain the beans and rinse. Put beans back in pan add 6 cups of water. Cook uncovered 2-3 hours until beans are soft, yet still firm. Drain, cool, and set aside.

2. Clean, wash, trim and cut green beans. Put in a glass bowl add 1/4 cup of water. Put in microwave, cook for 2 minutes remove from microwave and run cold water over green beans to stop them the internal cooking process. Green beans should be firm.

3. Combine 2 cups of each cooked beans and green beans in a large bowl. Add chopped onion, minced cilantro (without the stems), minced garlic and chopped celery. Mix until combined.

4. In small bowl mix balsamic vinegar, extra virgin olive oil, juice from one lime, sugar, salt and pepper until blended. Pour over bean mixture and mix until evenly coated.

5. Chill for 2 hours or overnight before serving. There will be extra cooked dried beans. Beans make a great addition to almost any dish. Add them to eggs, toss in a salad, mash them up to put on toast, use your culinary imagination. Beans are a great source of fiber and protein.


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