Heirloom Three Bean Salad With Ramp Vinaigrette

March 22, 2022

Beans

1 1/2 cups red kidney beans
1 1/2 cups Black Turtle beans
1 1/2 cups Jacob's Cattle beans
1/2 bulb garlic
parsley
thyme
bay leaf
salt

1. Prior to cooking, soak beans overnight until hydrated.
2. In a large pot, cover beans with four times as much water. 
3. Add in garlic, parsley, thyme, and bay leaf.
4. Cook until beans are tender, but not falling apart.
5. Season with salt and allow to cool.

Vinaigrette

1/3 cup Lindera Farms ramp vinegar
1 cup Brightland Rosette olive oil
1 1/5 tbsp dijon mustard
1/2 red onion, chopped
1 shallot, chopped
1 tbsp tarragon
1 tbsp oregano
1 tbsp sage
1 tbsp chives
1 tbsp parsley
salt
pepper
bean sprouts

1. Whisk together ramp vinegar, mustard, salt, and pepper.
2. Slowly drizzle in garlic oil while continuing to whisk.
3. Toss in finely chopped tarragon, oregano, sage, thyme, chives, and parsley.
4. In a small pan, sweat out shallot and red onion until translucent.
5. Remove from pan and allow to cool. 
6. Fold onions and shallots into the bean salad and dress with vinaigrette. 
7. Top with bean sprouts and serve.

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade  

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