Three-bean salad with preserved lemon vinaigrette from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 183) by Ashley Rodriguez

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Accompaniments: Sticky ribs with tangy coffee molasses BBQ sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 15, 2020

    I really enjoyed this salad; the preserved lemon really perked things up. Made with fresh summer green beans, it really sings. I used only one can of chickpeas (I wanted to make a somewhat smaller salad), but didn't reduce the amount of dressing, and found that worked well, really coating the beans in flavor. While the kids didn't say much about it, they did eat it, so that's also a plus. I took the extra step of peeling the skins of the canned chickpeas, which may seem picky, but I recommend doing this if you have the time as it leads to a getter texture, and I think it also helps the chickpeas better absorb the flavor of the dressing.

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