Summer bean salad with potlikker vinaigrette

Indulge in the refreshing flavors of summer with this bean salad drizzled in a potlikker vinaigrette. A culinary delight bursting with taste!

Ingredients:

• 2 quarts chicken stock or low-sodium broth
• 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• Black pepper
• One 2-ounce piece of country ham (optional)
• 1/2 teaspoon crushed red pepper
• 450g thawed frozen lima beans
• 5 ears of corn, shucked
• 450g haricots verts, trimmed and halved crosswise
• 1360g fresh fava beans, shelled (3 1/2 cups)
• 1/4 cup Champagne vinegar
• 4 radishes, cut into thin wedges
• 2 large heirloom tomatoes, chopped
• 1/4 cup packed chopped dill
• 1/4 cup packed chopped parsley leaves

Instructions:

1. In a large pot, mix together the broth with 1/3 cup of olive oil, 1 tablespoon of salt, and 1 teaspoon of black pepper. If you are using ham, include it along with the crushed red pepper and bring the mixture to a boil. Lower the heat to medium-low and let it simmer for 15 minutes. Add the lima beans, then remove the pot from the heat and allow it to cool in the liquid for 1 hour. Place a fine sieve over a big bowl, strain the beans, discard the ham, and move the beans to a serving bowl. Keep 3/4 cup of the cooking liquid aside for later use. You can store the remaining liquid for another recipe.Meanwhile, ignite a grill and grease the grate. Coat the corn with olive oil, sprinkle with salt and black pepper. Grill the corn over medium heat, turning occasionally, until it gets slightly charred, for about 8 minutes. Transfer the corn to a work surface, let it cool a bit, then cut the kernels off the cob. Mix the corn with the lima beans in the bowl.Prepare an ice bath. Boil a large pot of salted water and blanch the haricots verts until they are tender-crisp, approximately 3 minutes. Using a slotted spoon, transfer them to the ice bath to cool, then pat dry and add them to the bowl with the lima beans and corn.Bring the water in the pot back to a boil and blanch the fava beans until they are tender, around 2 minutes. Drain them and place them in the ice bath to cool. Drain again. Remove the fava beans from their skins and add them to the bowl with the other vegetables; discard the skins.In a medium bowl, mix the remaining 1/4 cup of olive oil with the vinegar and the set-aside 3/4 cup of cooking liquid. Season the vinaigrette with salt and black pepper. Gently fold in the radishes, tomatoes, dill, parsley, and vinaigrette into the vegetables. Add salt and black pepper to taste and serve the dish.

Summary:

• Calories: 3006 kcal
• Fat: 146 g
• Protein: 116 g
• Carbs: 373 g
• Potassium: 7818 mg
• Magnesium: 829 mg