Along with some assorted cheeses. bread, pasta with pesto and fresh fruit, these Italian white & green bean salad terrines are on the menu for our picnic in the mountains.
These little terrines are a wonderful way to package up a healthy and delicious dish, making it easy to take on the road, hike, office or to serve at home.
1 15-ounce can of cooked cannellini or white beans
1/2 pound young green beans or French haricot vert, cut into 1-inch pieces
2/3 cup roasted red peppers, cut in a thin julienne
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced fine
A few sprigs of fresh oregano and dill
2 tablespoons red onion, diced small
2 tablespoons capers
A pinch of hot red pepper flakes
Salt and pepper to taste
Drain and rinse the beans.
Whisk together the olive oil, vinegar, garlic, pepper flakes and then season with salt and pepper. Pull some of the dill feathers from the stem and toss them into the dressing and give it a stir.
Heat a small pot of water to the boiling point and then blanch the green beans for a minute or two until they become bright green. Remove from heat, drain and cool quickly in a bath of cold ice water. Drain and pat dry with paper towels.
Set out 4 clean half pint canning jars and evenly distribute the green beans into them. Then layer the cannellini beans in the same fashion. Top the beans off with the red peppers, and then a sprinkle of onions and capers. Give the dressing a good whisk and then pour over the terrines, equally distributing it. Garnish with a few oregano leaves and chill for a few hours or overnight. Before serving, turn the terrines upside-down, allowing the dressing to coat the salad.
Serve chilled or at room temperature.