Marinated Colorado Dried Bean Salad
Procedure
Chef Critique - Beans were unevely cooked
My Critique - Same as above
Group Critique - Same as above
- 1 Presoak each type of bean individually overnight.
- 2 Cook the beans individually in salted water until tender. Drain and cool, reserving the liquid from the red beans.
- 3 Roast, peel, seed, and dice the jalapeño and green pepper.
- 4 Whisk together the vinaigrette ingredients.
- 5 Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
- 6 Clean, dry, and trim the lettuce and green onions. Chop green onions finely.
- 7 Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
- 8 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.
- 9 Serve about ½ cup (4 ounces, 115 ml) of the marinated bean salad with the greens.
Chef Critique - Beans were unevely cooked
My Critique - Same as above
Group Critique - Same as above