A healthy, vegan bean salad that can be served as a main dish. It has a delicious herb dressing made with tarragon, parsley and oregano.
- 2 cups Gigande Beans
- 10 cups Water
- 3 cups Rocket
- 1 whole Attorney
- Salt as needed
- FOR THE VINAIGRETTE:
- 1 whole Finely chopped shallot
- 2 tablespoons Fresh tarragon
- 2 tablespoons fresh parsley
- 1 tbsp fresh oregano
- ¼ teaspoons Crushed red peppers
- 1 whole Lemon, juice
- 3 tablespoons White or red wine vinegar
Put the beans in a large bowl with 1/2 teaspoon of salt and let soak overnight.
Drain the beans, put them in a large pot then fill with water 2 inches above the beans.
Cook over high heat until boiling, then reduce heat to medium and cook for about 1 to 1/2 hours
or until beans are tender but not mushy. Drain the beans and let cool.
Whisk all dressing ingredients in a medium bowl to combine. Add salt and pepper to taste.
To put it all together, toss the jumbo beans with half the dressing. Place the arugula, avocado slices and beans in a salad bowl and toss with additional dressing. You don’t need all of this, so add gradually.
Accompany this salad with a delicious crusty bread.