Arikara Yellow Bean and Green Bean Salad with Feta and Dill

 Delicious heirloom Arikara Yellow Beans take this refreshing summer bean salad over the top. Fresh dill and feta cheese balance with red onion and tomatoes for an easy lunch or side dish everyone will love.

About Arikara Yellow Beans

The Arikara Yellow heirloom bean is creamy and very flavorful with a hard shell that holds its shape when cooked. They have an unsurpassed flavor that keeps us coming back again and again. This Slow Foods Ark of Taste ingredient has a long cultural history. First documented by Lewis and Clark, these indigenous beans were once the primary food source for American Indian tribes in the Missouri Valley. Thomas Jefferson grew the Arikara Yellow Beans in his own garden at Monticello. There he described it as “one of the most excellent we have had.” Unfortunately after being moved to the Fort Berthold reservation near Bismarck, North Dakota, the Arikara tribe has relatively little land to farm and their beloved yellow bean nearly went extinct. Thankfully seed savers and small scale farmers have saved the Arikara Yellow and a handful of commercial farms are growing it although very few of them are certified organic. We don't know if its the soil, the beans or the love that Blue House Farm puts into growing these gems but they are truly something special.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

ARIKARA YELLOW BEAN AND GREEN BEAN SALAD WITH FETA AND DILL

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Category

Salad

Delicious heirloom Arikara Yellow Beans take this refreshing summer bean salad over the top. Fresh dill and feta cheese balance with red onion and tomatoes for an easy lunch or side dish everyone will love.

Author:

Lisa Riznikove

Ingredients

• 1 cup dried Arikara Yellow Beans
• 1 pound green beans washed and trimmed
• 1/2 red onion thinly sliced (mandolin recommended)
• 1 pint cherry tomatoes
• 1 bunch of dill roughly chopped (divided)
• 1 tablespoons dijon mustard
• 1 clove of garlic
• 2 tablespoons lemon juice

• 1/4 cup Seka Hills Arbequina EVOO

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• 1/4 teaspoon kosher salt
• Feta for crumpling over top
• Fresh cracked pepper

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Directions

1. Cook the Arikara Yellow Beans in the method of your choice until tender but not falling appart. Approx 25 minutes in a pressure cooker. Rinse and set aside.
2. Bring a pot of water to a boil, adding a generous pinch of salt. Submerge the green beans in the boiling water and boil for 90 seconds (set a timer). Pull them from the water and submerge in an ice bath. Set aside.
3. Make the dressing: Combine the dijon, garlic, lemon joice, olive oil, salt and half of the fresh dill in a blender.
4. In a bowl with a lid combine the blanched green beans, the arikara beans, red onion, and cherry tomatoes with the dressing, tossing to coat. Allow the beans to marinade in the refrigerator for 1-4 hours so that they soak up all of the flavors.
5. Add the cherry tomatoes and remaining fresh dill (reserving some for garnish) to the salad and toss. Plate the salad and top with crumpled feta, additional fresh dill and fresh cracked pepper.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.