Floating Olive Branch
Nantucket Bean Salad



8oz fresh green beans, trimmed 

8oz fresh wax beans, trimmed 

2 tablespoons Sherry Reserva Wine Vinegar 

1/4 cup Coratina Extra Virgin Olive Oil 

2 teaspoons Nantucket Seasoning Blend 

1 tablespoon lemon juice 

2 tablespoons honey 

1 tablespoon capers, drained 

1 garlic clove, peeled and minced 

1 teaspoon Fleur de Sel (plus extra, as needed, to taste)

1 (15.5oz) can kidney beans, drained and rinsed 

1 (15oz) can chickpeas, drained and rinsed 

1 cup roasted red bell peppers, drained and diced 

2 tablespoons fresh parsley, chopped 




Fill a large pot 3/4-full with water and bring to a boil over high heat. Once boiling, add the green beans and wax beans to the pot, and cook for 2-3 minutes or until tender-crisp. Remove the beans from the pot and transfer them to a large bowl filled with ice water to cool quickly.
While the beans are cooling, place vinegar, olive oil, seasoning, lemon juice, honey, capers, garlic, and salt in a large bowl and whisk to combine the vinaigrette. Thoroughly drain the green and wax beans and transfer them to the bowl with the vinaigrette. Add the kidney beans, chickpeas, and roasted peppers to the bowl and stir to coat and combine (season to taste with additional salt if necessary). Refrigerate the salad until chilled (about 30 minutes) and transfer to a serving bowl or platter. Sprinkle with parsley when ready to serve.