Deloitte University: Chef Mary Sue Milliken’s Heirloom Bean Salad with Crispy Avocado & Cilantro Aioli | America Cooks With Chefs | Demonstrating the Benefits of Healthy Cooking

Deloitte University: Chef Mary Sue Milliken’s Heirloom Bean Salad with Crispy Avocado & Cilantro Aioli

Published on: September 13, 2014

Filled Under: Tasty

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Heirloom Bean Salad with Crispy Avocado & Cilantro Aioli
Serves 6
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869 calories
118 g
0 g
31 g
36 g
4 g
479 g
695 g
6 g
0 g
25 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 869
Calories from Fat 264
% Daily Value *
Total Fat 31g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 0mg
Sodium 695mg
Total Carbohydrates 118g
Dietary Fiber 35g
Sugars 6g
Protein 36g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crispy Avocado & Cilantro Aioli
  1. 2 1/2 tbsp rice flour
  2. 1/3 cup water
  3. 1/2 tsp ground cumin
  4. 1/2 tsp salt
  5. 1/2 tsp ground black pepper
  6. 1/3 cup red & white quinoa
  7. 1/3 cup poppy seeds
  8. 1 firm avocado wedges
  9. 1 bunch cilantro
  10. 1 lime juice
  11. 1/2 cup silken tofu
  12. 1/4 cup extra virgin olive oil
Heirloom Bean Salad
  1. 3 cups dried heirloom beans
  2. 8 fresh bay leaves
  3. 1 large onion quartered
  4. 1 lbs trimmed green beans; 1/2" pieces
  5. 1 lbs yellow wax beans; 1/2" pieces
  6. 2 tbsp extra virgin olive oil
  7. 3 tbsp sherry vinegar
  8. 1/2 tbsp agave syrup
  9. 1/2 tbsp dijon mustard
  10. 1-2 canned minced chipotle chiles
  11. salt and ground black pepper
  12. 3-4 diced jalapeno chiles
  13. 3 thinly sliced green onions
  14. 6 deep fried corn tortillas
  15. 1 1/2 cups rough chopped frisee
  16. Cilantro Aioli
  17. Crispy Avocados
Crispy Avocado
  1. 1. Combine rice, flour, water, cumin, salt and pepper to make a batter. In a separate bowl, combine quinoa, poppy seeds and black and white sesame seeds. Place flour for dusting into a third bowl.
  2. 2. Season avocado liberally with salt. To coat avocado, dust wedges with rice flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Freeze on a rack overnight.
  3. 3. Heat 1 to 2 inches on vegetable oil to 375 degrees F in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain.
Cilantro Aioli
  1. In a food processor, add cilantro, lime juice, salt, and pepper. Pulse until cilantro is very finely chopped and a paste begins to form. Add tofu and combine throughly. Slowly drizzle in extra virgin olive oil to incorporate and emulsify. Taste and adjust seasonings.
Heirloom Bean Salad
  1. Cooking the Cannellini, Christmas Lima, Scarlet Runner, Peruvian Yellow, Black Calypso Beans in different pots, cover beans with water. Add bay leaves and onion wedges, dividing evenly between pots. Bring to a boil, and then reduce heat, simmering gently, covered, for 45 to 75 minutes or until beans are cooked through and creamy inside. Remove from heat, cool to room temperature, remove bay leaves and onion, and drain throughly.
  2. 2. Meanwhile, fill a saucepan with water and bring to a boil with a very large pinch of salt. Cook green and yellow beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to chill in the refrigerator.
  3. 3. In a mixing bowl, add olive oil, vinegar, agave, mustard, chipotle chiles, salt and pepper. Whisk to form vinaigrette. Add all cooked beans, jalapeno chiles, green onions, and gently toss to evenly coat. Taste and adjust seasonings with salt, pepper and vinegar as needed.
  4. 4. To serve: Squirt or spread a little cilantro aioli on each crispy tostada and top with frisee lettuce. Mound bean salad mixture on top and garnish with fried avocado slice drizzled with chipotle vinaigrette. Serve immediately.
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