Cargamanto and Green-Bean Salad with Chimichurri Dressing

Name: Cargamanto and Green-Bean Salad with Chimichurri Dressing
Cook time: 30 min
Total time: 3 1/2 hr
Yield: Makes 6 to 8 (side dish) servings
Ingredients: 1/2 pound red or white dried cargamanto beans (1 1/4 cups), picked over and rinsed; 4 garlic cloves; 1/3 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 3/4 pound green beans, cut into 2-inch pieces; 3 celery ribs, sliced 1/8 inch thick; 1/3 cup coarsely chopped flat-leaf parsley leaves

By Zanne Stewart

July 23, 2007

This simple salad is designed to highlight the delightful spotted cargamanto beans. You can use either the red or white variety; both lose their mottled colors when cooked. Because these beans are so meaty, we use a dressing inspired by chimichurri, the Argentinean sauce for grilled meats.

Cooks' notes:

· Dried cargamanto beans are available at Latino markets and some supermarkets. Instead of using the quick-soak method, you can soak dried beans (without heating) overnight. · Bean salad is best eaten the day it is made.

Recipe notes

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