As the days of summer were winding down, I got both soy beans and green beans in our CSA one week. I had a recipe saved on Pinterest for a while about a mixed bean salad and I thought it would be the perfect use for the produce I got.
It also doesn't hurt that green beans are The Good Daughter's favorite. I love fresh green beans only, refusing to eat canned or frozen. And I will confess that eating cooked green beans with bacon and onions can get old after a while.
I liked the fresh summer taste to this salad and it made a great side dish with some baked white fish.
1/2 pound green beans, trimmed and halved crosswise
2 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, finely chopped
1 shallot, thinly sliced
2 teaspoons grainy mustard
2 teaspoons honey
1 cup shelled soy beans
1 can light red kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
salt and pepper to taste
~Bring a large pot of water to a full boil. Add a hearty pinch of salt. Cook green beans until tender crisp, about 2 to 3 minutes. Remove from water and submerge in ice water. Drain and rinse until cold.
~In a large bowl add vinegar, oil, oregano, shallot, mustard and honey. Whisk to combine. Add all of the beans and toss to combine. Season with salt and pepper.
recipe modified from:Martha