Robin Quivers' Curry Vinaigrette With Butter Beans and Hazelnuts

Robin Quiver's loves to use this curry vinaigrette recipe with her Warm Haricot Verts Salad recipe.

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1 can (15.5 oz) Butter beans (strained and rinsed, liquid reserved)
1/4 cup White vinegar
1 tsp Curry powder
3/4 cup Olive oil

In a blender, puree ¼ cup of the beans with the bean liquid, vinegar, and curry powder until smooth.

While the blender is still running, slowly add the oil to emulsify the dressing.

Reserve and add to Robin Quiver's Warm Varicot Verts Salad.