Recipe - Marinated White Bean And Chipotle Salad

1 pound White beans (Navy; or
whatever; I used Canellini)
Three fourths cup Olive oil (I used about 1/2
c)
One fourth cup White wine vinegar ( I used
about 1/3 c)
2 tablespoon Dijon mustard
4 Chipotle chiles; soaked in
hot water for 20 min;
seeded (ahh; who needs to
do that!); and julienned
2 Scallions (green onions);
chopped
2 Sprigs fresh oregano;
chopped or
1 teaspoon Dried oregano
Salt and pepper

Wash beans, heat with 2 qt water, bring to boil and cook until just tender
(ca 1 hr). Don't overcook them. Turn off, and let cool in the water.
Drain.

Whisk the oil, vinegar and mustard together. Pour over beans in large
bowl. Add chiles, scallions and oregano. Season to taste with salt and
pepper, and mix well. Try not to break the beans (it's tough). Marinate
refrigerated for at least 24 hours before serving. Serves 810. I lined the
bowl with some endive (the Davis farmer's market has a vendor selling it
pretty cheaply).

Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu

(From the First Bay Area Chile Heads HotLuck)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.