14 ounce black-eyed peas drained and rinsed canned
14 ounce garbanzo beans drained and rinsed canned
14 ounce dark-red kidney beans drained and rinsed canned
2 tablespoons flat-leaf parsley leaves fresh chopped for garnish
0.8 pound green beans trimmed halved
6 servings hot sauce
6 servings kosher salt
2 tablespoons oregano leaves fresh chopped
1 bunch scallions white thinly sliced
1 bell pepper diced red yellow (or orange or )
0.8 pound turtle beans yellow trimmed halved
Equipment
pot
colander
Directions
Bring a large pot of water to a boil.
Add a generous sprinklingof salt and the fresh beans, and cook until the beans are justtender, about 8 minutes.
Drain the beans in a colander, andshock in ice water to stop the cooking process.
Drain again andset aside.
Place the fresh and canned beans, scallions, bell pepper,parsley, marjoram, and Champagne Vinaigrette in a largebowl, and toss to combine. Season the salad to taste with salt,pepper, and hot sauce.
Reprinted with permission from Down Home with the Neelys by Patrick and Gina Neely, (C) 2009 Knopf
