Heirloom Bean Salad with Smoky Sun-Dried Tomato Vinaigrette
Beans are the foundation of the blue zone diet. The longest-lived people in the world eat a cup of beans every day. This Heirloom Bean salad is easy to make and even easier to share.
7 oz each cooked Black Turtle beans, Hopi lima beans, French navy beans, small red beans, pinto beans, yellow peas, and green lentils (any combination of dried legumes will work)
2 cups grated Brussels sprouts
1 cup tri-color or red quinoa
5 whole bay leaves
3 tablespoons sea salt
2 tablespoons mushroom base
1 tablespoon thyme
Cilantro, parsley, or fresh scallion, to garnish
SMOKY VINAIGRETTE INGREDIENTS
1 cup grapeseed oil
½ cup sun-dried tomato
⅓ cup white balsamic vinegar
2 tablespoons smoked paprika
2 tablespoons honey
1 tablespoon ground basil
1 tablespoon ground black pepper
Soak legumes for 8 hours prior to cooking.
Cook quinoa by boiling in 1 quart of water with the mushroom base until the quinoa sprouts. Strain excess liquid and spread onto a baking sheet to cool.
Cook legumes for 1½-2 hours in one gallon of rapidly boiling water with sea salt, thyme, and bay leaves, skimming foam occasionally. The largest legumes should be al dente. Strain excess liquid and spread onto a baking sheet to cool.
Layer ingredients in a large glass or bowl: quinoa, then grated brussels sprouts, then legumes.
SMOKY VINAIGRETTE DIRECTIONS
In a food processor or heavy-duty blender, process sun-dried tomato with grapeseed oil until smooth.
Add white balsamic vinegar to the tomato-oil mixture and process until emulsified.
Add honey, sea salt, ground basil, ground black pepper, and smoked paprika and process until evenly distributed.
Drizzle 2 tablespoons of the vinaigrette mixture onto the salads; preserve the rest for future use. Garnish with cilantro, parsley, or fresh scallion (optional).