Corona Bean Salad

I discovered these beans at Williams and Sonoma.  These are the most delicious beans I have ever eaten!  They are similar to butter beans but much larger.  They are very expensive but worth the money.


1 lb. Corona beans, dried
½ lb. died red beans
3 oz. wild rice, cooked
4 medium tomatoes, chopped
1 red pepper, diced
1 red onion, diced
10 fresh basil leaves, thinly sliced
1 bunch broccoli, cut in bite size pieces
2/3 cup champagne vinegar
2/3 cup water
2 T. Dijon mustard
2 large cloves garlic, minced
1 ½ t. salt
Fresh pepper


Soak both beans together either overnight or the fast soak method.  Then rinse beans and add enough water to cover all the beans plus about 2 more inches of water.  Cook until done and drain, rinse with cold water and place in a large serving bowl.

Add the broccoli, red pepper, red onion and wild rice in with the beans.  Mix


In a large mixing cup make the dressing.  Add the champagne vinegar, water, Dijon mustard, garlic, salt and pepper.  Whisk together until everything is well blended. 
Pour dressing on top of the beans and veggies.  Stir until everything is well blended and coated with the dressing. 

Stir in the basil leaves and you can either serve immediately or refrigerate and serve cold.