INGREDIENTS:8 oz. dry white beans
1 dried chipotle pepper
1 Tbsp. olive oil
2 Tbsp. minced shallots
1 Tbsp. minced garlic
8 oz. multi-colored chard, washed and sliced cross-wise, ¼ inch thick
1 lb. green beans, bias-cut in 1 inch pieces
3 medium tomatoes, seeded and diced
4 oz. baby greens, chopped
4 oz. goat cheese
Balsamic Walnut Vinaigrette:
3 Tbsp. balsamic vinegar
3/4 tsp. salt
1 Tbsp. minced garlic
1/3 cup walnut oil DIRECTIONS:Rinse white beans. Place in a pot with enough water to cover. Bring to boil. Turn off heat. Cover pot and let stand 1 hour. Drain beans and rinse. Return beans to pot; add chipotle pepper and water to cover. Simmer until tender, about 1 hour. Drain.
In large skillet, heat olive oil. Add shallots and garlic, and saute 2-3 minutes. Add chard and green beans, and saute until just hot through. Remove from heat. Turn into large bowl. Stir in white beans, tomatoes and baby greens. Toss with balsamic walnut vinaigrette and top each serving with goat cheese.
For balsamic walnut vinaigrette: Combine ingredients in small bowl and whisk to blend. Pour over salad and toss. SERVINGS:6 servings From:Executive chef/co-owner Edie Robertson, CC, CPC, Sojourner Cafe, Santa Barbara, Calif. PHOTO CREDIT:Photo Credit: IDAHO BEAN COMMISSION
