• Three Bean Salad with Grilled Mushrooms

    Ingredients

    Tuscan bean salad

    Yield: 12 portions

    • Ingredients
      Amount
    • Cannellini beans
      1 cup
    • Navy beans
      1 cup
    • Dark kidney beans
      1 cup
    • Onion, peeled and diced
      1 ea.
    • Bay leaf 1 ea. Kalamata olives, halved
      3 oz.
    • Red peppers, diced
      1 cup
    • Red onions, fine dice
      ½ cup
    • Fresh marjoram, minced
      2 Tbsp.
    • Roasted garlic paste
      1 Tbsp.
    • Red pepper, crushed
      ½ tsp.
    • Kosher salt
      1½ tsp.
    • Black pepper, ground
      ½ tsp.

    Bean salad dressing

    • Ingredients
      Amount
    • Apple cider vinegar
      3 oz.
    • Balsamic vinegar
      1 oz.
    • Shallots, peeled, minced
      2 Tbsp.
    • Extra virgin olive oil
      8 oz.

    Grilled crimini mushrooms

    • Ingredients
      Amount
    • Crimini mushrooms, stemmed
      16 ea.
    • Olive oil
      3 Tbsp.
    • Kosher salt
      as needed

    Serving Components

    • Ingredients
      Amount
    • Bibb lettuce cups
      12 ea.
    • Cilantro, chopped
      3 Tbsp.

    Method

    1. For the bean salad: Soak the three bean varieties together in cold water overnight, then drain the beans and place soaked beans in a pot and cover with cold water by 4 inches; add the diced onion and bay leaf. Cook on a simmer until the beans are soft, about 40 minutes. Drain and cool completely. Combine with the remaining bean salad ingredients and toss to incorporate.
    2. For the dressing: Whisk together the dressing ingredients. Toss with the bean salad.
    3. For the crimini mushrooms: Brush the mushrooms with olive oil and season with salt. Mark the mushrooms on a hot grill and cook thoroughly. Slice thinly, add to the salad, and toss just to combine.
    4. For serving, spoon the bean salad in to lettuce cups. Garnish with the cilantro.