2 cups cooked black beans, drained and rinsed
2 cups cooked mulatinho beans, drained and rinsed
2 cups cooked white beans, drained and rinsed
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 can (24g) anchovy fillets in oil, drained and chopped
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
3 stalks of celery cut into diagonal strips
Salt and black pepper to taste
1 package of radishes
1 package of Swedish peas, roughly broken
Japanese green onions for garnish
2 cups cooked black beans, drained and rinsed
2 cups cooked mulatinho beans, drained and rinsed
2 cups cooked white beans, drained and rinsed
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 can (24g) anchovy fillets in oil, drained and chopped
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
3 stalks of celery cut into diagonal strips
Salt and black pepper to taste
1 package of radishes
1 package of Swedish peas, roughly broken
Japanese green onions for garnish
In a bowl, combine the beans and set aside
In another bowl, mix well the cheese, mayonnaise, anchovy fillets, lemon juice, mustard, and Worcestershire sauce, mashing the anchovies with a fork to obtain a smooth paste
Add the bell peppers and celery and season with salt and black pepper
Pour this dressing over the reserved beans and transfer to a serving dish
Arrange the radishes and peas around the salad and garnish with Japanese green onions
Serve.
