Fond memories of Marino's bean salad

Q Long time reader, first time writer. I hope you can help me. My favorite three-bean salad is from Marino’s restaurant, which is now closed. I'm desperate to have that recipe. Let me know if you can help. — Jessie, Fort Lauderdale

A. When Jerry Shore, former owner of Marino’s in Davie, retired last year after nearly five decades of service, his legacy lived on. Not only through his bean salad (actually two beans are used), Cornish hen quarter, soup or salad, and Italian bread loaf all included with your meal, but also his hospitality and genuine knack for taking care of his customers.

It’s always challenging getting recipes from closed establishments. I was able to track down Marino’s three-bean salad, which is now available for sale at Delaware Chicken Farm & Seafood Market (4191 No. State Rd 7 Hollywood, 954-983-6831, Shore makes it a few times a week for the market.

According to Delaware owner Bonnie Carter, Shore purchased his chicken and fish from Delaware for as long as she can remember. She fondly recalls the iconic restaurant that she frequented over the past 40 years with her family. After the restaurant closed, Carter was happy to offer Shore’s house specialty among her varied selection of prepared foods. Now you know where to find it, Jessie.

But in the meantime, if you want to take a stab at making the recipe at home, hopefully the one I’ve included based on research may come close.

Marino’s Copycat three-bean salad

The longer you let the salad marinate in the fridge, the better. If you’re in a pinch for time, use frozen green beans -- cooked according to package directions and cooled -- and a store-bought thick, garlicky, Italian dressing.

½ pound fresh green beans, washed

1/4 cup apple cider vinegar

2 teaspoons Dijon mustard

2 tablespoons sugar, or to taste

2 cloves garlic, minced

1/2 cup olive oil

2 15-oz can kidney beans, rinsed and drained

1 small red onion, finely diced

1 cup chopped flat-leaf parsley

Salt and fresh ground black pepper

1. Bring a large sauce pan filled with salted water to boil over high heat. Fill a large bowl with water and ice. Blanch greens beans until tender. Drain and transfer beans to ice bath to cool. Drain and cut beans into one-inch pieces, place in large bowl.

2. Using a food processor fitted with a blade attachment or a blender, process vinegar, mustard, sugar and garlic until combined. With the motor running, add olive oil through feed tube, process until dressing is emulsified. Season with salt and pepper, to taste

3. Add kidney beans, onion and parsley to green beans. Add dressing, tossing to combine. Season with salt and pepper, to taste.

4.Transfer salad to an airtight container and refrigerate several hours or overnight, turn container occasionally to redistribute dressing.

Makes 8 servings

Nutrition information per 1 serving: 220 calories, 57% calories from fat, 14g fat, 2g saturated fat, 0mg cholesterol,19g carbohydrates, 6g total sugar, 3g added sugar, 5g protein, 288mg sodium, 5g fiber

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