New twist on an old favorite.
This time of the year I start thinking what can I cook that does not have all the high fat and calories that holiday foods have in them. I have to admit nothing was better than the Beef Wellington my son Paul prepared for the holidays and the garlic mashed potatoes tasted like a gift made especially for you and what can I say about the sauce that he cooked for 4 hours reducing it down until we had the richest, thickest gravy to pour over the slices of beef wellington.
I love vinegary crunchy salads and this is an old recipe that I added a few new ingredients to. And you can probably come up with your own additions. Water chestnuts would add a great crunch and I love the crunch edamame adds to the salad. This salad would be good with beef, fish, pork or just about any kind of entree.
When I first made this salad back in the 70’s we actually used canned La Seur peas and canned green beans. I can’t believe any recipe calls for canned vegetables. This would be a great addition to any springtime dinner.
BLAST FROM THE PAST: Cauliflower Mash with Kale is a really good substitute for potatoes and the kale added makes it even more healthy.
I decided against using the oils because the salad would stay more crisp without them.
Thaw the green peas. Blanch the edamame for about 3-4 minutes and cook the frozen green beans according to package directions (they definitely need to be cooked a few minutes more than the directions call for).
Rinse and add the bean sprouts to the bowl.
Chop the celery thin on an angle.
Mix the sugar and vinegar in a small sauce pan and heat until sugar melts. If you are using a sugar substitute there is no need to heat mixture. Mix in the fresh ginger, garlic, salt, pepper, soy sauce and honey, whisk until mixed thoroughly. Pour mixture over bowl of vegetables and refrigerate. Toss occasionally.
Marinated Bean Salad
- 1 small pkg. frozen French style green beans
- 1 small bag petite green peas
- 1 small bag shelled edamame
- 1 small red onion sliced thinly
- 1 red pepper roasted and chopped
- 1 tsp. garlic
- 1 can bean sprouts drained and rinsed
- 1 1/2 c. celery
- 1 shallot optional, sliced thinly
- 1 tsp. chopped fresh ginger optional
- 3/4 c. rice vinegar
- 1/2-3/4 c. sugar or sugar substitute - not packets but bulk
- salt and pepper to taste
- 1 Tbsp. soy sauce
- 1 Tbsp. honey
- sesame seeds optional
- chopped peanuts for garnish optional
- Roast the red bell pepper either in the oven on broil or on your gas range top until charred then put in a paper or plastic bag for 15 minutes and let steam. Remove from bag and slide or peel off skin. Chop.
- Cook the French green beans for 7-8 minutes to make more tender. They will be too tough if you don't cook them somewhat. Just don't over cook and have them turn dark. Thaw the green peas and set aside. Cook the edamame according to package directions. I did mine about 6 minutes, drain. (For the green beans and edamame, I put them in a bowl of ice water after removing from hot water so it would stop the cooking process.)
- In a large bowl add the green beans, green peas, edamame, red onion, shallot, celery, drained bean sprouts, chopped roasted red bell pepper and garlic.
- For the dressing, put the rice vinegar in small bowl and add the sugar, stir until it is dissolved. Add in the salt and pepper, soy sauce, honey and whisk in the oil. You may want to add a little more oil after tasting it. (I ended up adding a little more vinegar to cut some of the sweetness.)
- Pour the dressing over the vegetables and toss to coat. Refrigerate several hours or overnight. Every once in a while, stir or turn container upside down to mix up the dressing and vegetables.