Three Bean Salad
From mystic_river1 17 years ago
- 30 minutes to make
- Serves 4
The ratio of vinegar to oil is your choice in this refreshing and easily made salad. A great put together quickly meal. Serve with warm french baquettes or italian bread.
Ingredients
- 1 pound frozen edamame shopping list
- 1 can kidney beans shopping list
- 1 can cannellini beans (a.k.a. "white kidney beans") shopping list
- 1 carrot shopping list
- 2 stalks celery shopping list
- 1/2 large bell pepper shopping list
- jalepeno pepper is optional shopping list
- optional: white and black sesame seeds shopping list
- And for the vinaigrette: shopping list
- - 1/3 c peanut oil shopping list
- - 1/2 c rice vinegar shopping list
- 1 clove garlic pressed shopping list
- - 1 Tablespoon soy sauce shopping list
- - several drops each chili and sesame oils shopping list
- - optional variation: 1/4-1/3 c sugar (not used) shopping list
How to make it
- Start by boiling a pot of salted water.
- Cook the edamame for 3-5 minutes.
- While that's boiling, open both cans of beans.
- Pour them into a colander and rinse thoroughly.
- Put 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.
- Now for the veggie prep.
- Quarter the bell pepper, then cut each piece lengthwise once before cutting into thin, short strips.
- Quarter the carrot lengthwise and slice thinly.
- Halve the celery lengthwise then coarsely chop.
- Put all the vegetables on top of the beans.
- It's time to make the dressing.
- Combine the various oils as you like in one bowl.
- Put the vinegar, soy sauce, and optional sugar in another.
- Take a whisk and beat the vinegar vigorously; while doing so, slowly pour the oil into it.
- Pause occasionally to be sure you're getting the majority of the oil emulsified.
- (Sorry for no action shot, but when working solo it's pretty hard to photo, whisk, and pour at once.)
- Pour over the bean/vegetable mix and stir.
- Be gentle, as the cannellini beans can be somewhat fragile.
- If you want to use the seame seeds, I strongly recommend you toast them first. Just put them in a clean pan.
- And toast them until golden brown and smelling like sesame.
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