Heidi Swanson's Ayocote Bean and Mushroom Salad Recipe
Heidi Swanson continues to inspire a lot of us every day. From her website and books, she always has something interesting going on and she’s quick to share.
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Ingredients
- 1/3 cup minced shallots
- 1/3 cup red wine vinegar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 1/2 pound sliced mushrooms
- 4 cups cooked Ayocote Negro beans (see above for more options)
- 3 celery stalks, chopped
- 1/3 cup sliced dried figs
- 1/3 cup chopped toasted almonds
- 1 big handful of shredded radicchio and/or kale
- micro greens or chopped chives to finish
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