Five Bean Salad with Sherry Vinaigrette

Cooking With Rania - "Summer Salads"
KDKA Pittsburgh Today Live 6/22/2011

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Five Bean Salad with Sherry Vinaigrette

¾ pound green beans, trimmed and halved and blanched
¾ pound yellow wax beans, trimmed and halved and blanched
1 (14-ounce) can dark red kidney beans, drained and rinsed
1 (14-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can garbanzo beans, drained and rinsed
1 medium Bermuda onion – thinly sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped oregano leaves
Sherry Vinaigrette, recipe follows
Freshly cracked black pepper

Put the fresh and canned beans, Bermuda onion, bell peppers, Italian parsley, oregano and Sherry Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper.

Sherry Vinaigrette:
1 clove garlic, minced
2 tablespoons Dijon mustard
¼ cup Sherry vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes Frank’s Red Hot Sauce
Sea salt and freshly cracked black pepper to taste
½ cup extra-virgin olive oil

Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper and olive oil in a Bonjour Salad Dressing Mixer. Blend until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

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