50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Bermuda Bean Salad


  • 6 Tbsp. olive oil
  • 3-4 Tbsp. red wine vinegar
  • 1 tsp. salt
  • 2 cloves garlic
  • Fresh black pepper to taste
  • 1.5 cups thinly sliced red onions
  • 3 cups boiling water
  • 1.5 lbs. beans
(green or yellow)
  • 1-2 cups grated medium cheddar (try Foxhill Cheese)


Combine oil, vinegar, salt, garlic, and pepper in a medium bowl
Place sliced onion in a colander over sink – slowly pour boiling water
over onions. Drain thoroughly and transfer to marinade.Steam beans until just tender and refresh under cool running water.
Drain and add to marinade. Gently sprinkle with grated cheese, and
parsley. Let marinade for several hours, stir occasionally to coat. Serve cold
or at room temperature.

 Adapted from the New Glasgow Farmers’ Market Cookbook, 2010


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