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Three Bean Salad with Soy Vinaigrette (Salad Recipes) |
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Three Bean Salad with Soy Vinaigrette (Salad Recipes)
Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2 Lunch » Salad » American Ingredients: This is based on an old family recipe for three-bean salad, which we typically make with seven or more varieties of bean just to confuse the issue. The original dressing had a slightly different balance between vinegar and oil (less oil to more vinegar) and had sugar in it - I've included the latter as a variation of this recipe. The sugar makes the dressing somewhat more syrupy and changes the character of the finished salad. I find I like both versions about equally. - 1 pound frozen Edamame - 1 can kidney beans - 1 can Cannellini beans (a.k.a. "white kidney beans") - 1 carrot - 2 stalks celery - 1/2 large bell pepper - optional: white and black sesame seeds And for the vinaigrette: - 1/3 c peanut oil - 1/2 c rice vinegar - 1 Tablespoon soy sauce - several drops each Chili and Sesame oils - optional variation: 1/4-1/3 c sugar (not used) |
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Step 1:
Three Bean Salad with Soy Vinaigrette recipe picture 2Start by boiling a pot of salted water. Cook the edamame for 3-5 minutes. |
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Step 2:
While that's boiling, open both cans of beans. Pour them into a colander and rinse thoroughly. |
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Step 3:
Three Bean Salad with Soy Vinaigrette recipe picture 4Put the drained beans in a bowl large enough for mixing. Once the Edamame are done, drain them and immediately rinse with cold water. Add to the bowl with the beans. |
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Step 4:
Three Bean Salad with Soy Vinaigrette recipe picture 5Now for the veggie prep. Quarter the bell pepper, then cut each piece lengthwise once before cutting into thin, sort strips. |