Creamy white beans, crisp red peppers and yellow summer squash are the primary ingredients of this very simple salad. Toss fresh vegetables with delicious white beans and a little mustard and vinegar, not to mention fresh cheese, and you get a lovely late summer supper. (Vegan, too!) We used Rancho Gordo marrow beans, which have a rich, complex flavor all their own and hold their shape well even after cooking.
Late Summer Bean and Vegetable Salad
2 cups dried marrow beans, or other large white bean
2 cloves garlic
2 red peppers
4 small yellow squash
4 cloves garlic
2 tablespoons fresh rosemary, minced
Half a handful fresh sage, minced
Salt and pepper
1/4 pound block of fresh Romano or Parmesan cheese
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Cover the beans with water in a small saucepan and bring to a simmer. Add the two garlic cloves and cover the pot. Simmer for about 3 hours or until they are tender, checking periodically to make sure they are not boiling or dried out. Drain, rinse in cool water, then season to taste with salt and pepper. Set aside to cool.
Seed and chop the red peppers into bite-sized pieces. Chop the yellow squash into bite-sized quarters. Mince the garlic. Sauté the garlic in the olive oil over low heat until just softened, then add the herbs and cook until fragrant. Turn the heat to medium-high and add the squash and red pepper. Sauté just until tender.
Toss the vegetables with the beans, tasting and seasoning again. Whisk the dressing ingredients together, taste and adjust. Toss with the salad. Using a vegetable peeler, shave curls of Romano or Parmesan off the block and toss in as well. Serve hot, warm, or cold. As usual with beans, this salad hits its peak after about two days in the fridge.