Sunday, September 4, 2011

H2C Inspired Recipe!

 Hood to Coast Van 2 Garbanzo Bean Salad
When I'm not cooking, it's likely I'm running. For the past two years, I have been fortunate enough to participate in Oregon's Hood to Coast relay race with a whole bunch of rad people. In the 200 mile race starting at Mt. Hood, each team of twelve has two vans of six runners with someone running constantly until the finish line in Seaside. It might sound a little nuts, but spending a day in a half in a van with a bunch of other smelly runners is some of the most fun I've ever had. This year, placed in Van 2, we had our first break at about 8 p.m. after a long, hot day of runs in the sun. Finished with our first legs, my van-mates and I were definitely ready for a meal and a shower. We decided to hit up a swanky Portland grocery store for sandwiches and deli items when I came across this delicious protein-packed bean salad. Maybe it was just the fact that, at the time, I was hungry for anything other than Luna bars and Vitamin Water, but I fell in love with this salad and found myself craving it on the drive home from Seaside. The next day I recreated it in my own kitchen. I served it as a side dish with grilled shrimp, but it's great on its own for lunch or dinner. Keep on running! And try this salad!

- 1 15. oz can garbanzo beans, drained and rinsed
- 2-3 large anchovy fillets, chopped
- 2 garlic cloves, finely grated
- juice from one lemon
- salt and pepper
- 1 red bell pepper
- 1 tsp. Worcestershire sauce
- 2/3 c. Kalamata olives, sliced
- salt and pepper to taste
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. Italian parsley, finely minced

Heat the broiler in the oven and line a baking sheet with foil. Place bell pepper on the sheet and broil for about 5 minutes per side, turning with a pair of tongs until the skin in charred and black. Remove from the oven and place is a resealable container or plastic bag until it cools. Once the pepper has cooled, the charred and bubbly skin should peel off easily. Discard skin and remove the seeds and stem. Slice into strips and place in a medium-sized bowl with sliced olives and rinsed garbanzo beans, set aside.

To make the dressing place the lemon juice, garlic, Worcestershire sauce, and anchovies in a blender or in a container to mix up with a immersion blender and blend together the mixture until smooth. Continue blending and slowly add olive oil to mixture. When the dressing becomes slightly thicker and creamy season with salt and pepper. Toss bean mixture with dressing and sprinkle with chopped parsley. Season to taste with additional salt and pepper.

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