Monday, October 1, 2012

Mixed Bean Salad

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

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