Sunday, September 24, 2006

Multibean Salad

I wanted to make a different salad this week for our lunch, you know, we have had so many tomatoes and zucchini salad over the summer that I decided to change things a bit.
This salad was exactly what I wanted, nice and refreshing, colorful and very tasty, all in one bowl! It was a very happy mix of veggies in my opinion, and the vinaigrette complemented it all nicely. I followed the recipe, but omitted the bell pepper (didn’t have) and used a different kind of vinegar (what I had on hand). To be true, I don’t think that made a difference at all, because at the end the salad was very flavorfull just the way I made!

Multibean Salad
(Adapted from Cooking Light, April/05)

2 cups green beans (about 8 ounces)
2 cups wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook or steam
beans and edamame until they are crisp-tender. Drain and put beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
Yield: 6 servings (serving size: about 1 cup)


Anonymous said...

wu.... Looks good !!

Karen said...

Parece bom mesmo, pena que não encontro todas essas vagens (feijões) por aqui!

Fer Guimaraes Rosa said...

gostei da adicao das edamames. eu adoro essa soja verde, como pura. beijos,

Ana said...

Syreh, thanks!

Karen, mesmo nao tendo todas as vagens, vc pode substituir, eh bem refrescante essa saladinha!

Fe, eu tbem AMO edamame, como purinha! Eh bom demais, ne?!!