Playing With My Food ~
A journal about food, thought, travel, and life; by Chef & Raconteur Chaz French.

Four Bean Salad

Needs to be made day ahead.

2 ounces of shallots (2 small) peeled and quartered
2 cloves of garlic peeled
2 teaspoons herbs de Provence
1/2 teaspoon fresh black pepper
1 teaspoon kosher salt
1 1/2 teaspoons dried oregano
Dash of red pepper flakes (couple of shakes)
1/8 cup red wine vinegar
1/8 cup plus 1 teaspoon apple cider vinegar
Juice of 1 lemon
1/2 cup extra virgin olive oil
1 can (standard size) each red kidney beans, cannelini beans (white kidney), black beans, and garbonzo beans (chick peas).

The Vinagrette:
Using a minichop or the small bowl of your food processor (or a knife and lots of patience) dice the shallot and garlic until superfine.

Transfer to a bowl add all of the herbs, vinegar, and lemon juice and whisk throroughly. Drizzle the oil in while whisking.
Set Aside.

The Beans:
Drain and rinse the beans lightly, reserving some of the starch water from either the red or white beans (no more than a quarter cup) Shake to remove excess water.

Pour beans into a 2 quart container, stir, add reserved starch water, add vinagrette, stir to incorporate, cover and chill 24 hours.