How to make it

  • Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
  • Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
  • Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
  • To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
  • Combine remaining vinaigrette ingredients and whisk into thicken stock.

Reviews & Comments 3

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    " It was excellent "
    theiris ate it and said...
    thanks for this one! you're great sharer. Mare
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    " It was excellent "
    crabhappychick ate it and said...
    I grow long beans in the garden every year! Also known as asparagus beans...delicious. Saving this for my bountiful bean harvest!
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    " It was excellent "
    momo_55grandma ate it and said...
    great salad love it thanks high5
    Was this review helpful? Yes Flag

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