Monday, July 23, 2012

Green bean paradise

All sorts of beans are coming into season at the moment.  Green and yellow snapbeans are best this time of year.  One can freeze or can the surplus or just enjoy them as they come in from the garden.
This morning we harvested quite a lot of these beans and should have plenty more coming throughout the season.  Still unconvinced?  try the following:

Three Bean Salad

1 lb Cut Green Beans, drained (lightly blanched and iced)
1 lb Cut Yellow Beans, drained (lightly blanched and iced)
1 lb Red Kidney Beans or Black beans, drained and rinsed
1 lb chickpeas, drained and rinsed
¼ cup Chopped yellow Bell Pepper
½ cup chopped Red Bell Pepper
1 cup sliced Purple Onion (sweet onion)
½ cup Cider Vinegar
⅓ cup Vegetable Oil
½ cup Granulated Sugar (scant)
1 tsp Salt
1 tsp Pepper

If using fresh green & yellow beans, lightly steam or blanch until crisp cooked then plunge into an ice water bath to stop the cooking process.  Drain when cool.  Layer the vegetables into a large bowl.  In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste.  Add little at a time onto the vegetables, gently tossing them until completely added.

Cover and chill in the refrigerator until ready to serve.

This is a wonderful surprise for any picnic or Summer supper.

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