Mixed Bean Salad

Mixed Bean Salad



Now the summer is pretty much over and we are moving into Autumn we are at the end of the bean growing season. The young juicy runner beans have either been eaten or, if you are like to think ahead, have been sliced, blanched and frozen for winter use.

 If you still have beans now that you picked late on in the summer the chances are they will be either past their best or very stringy.


Here is an idea of something you can do with them that is easy to make, light and of course healthy.
Firstly split open the pods with your fingers and pop out the beans into a container, mixing several varieties make this salad a lot more interesting.

 Rinse them thoroughly and then blanch them in boiling water for two minutes. pour into a sieve and drain well. 
Once cool you can keep these covered in the fridge until ready to make your bean salad. 

 The blanching will have killed any bacteria so they should keep well for a couple of days but I would recommend finishing the salad soon as the combination of oil and vinegar in the dressing will pickle the beans and act as a preservative.
When ready to make your salad, put the beans back into a saucepan of water with a little salt and simmer for about ten minutes or until they are just cooked. Adjust the seasoning to taste with some fresh ground pepper.

 Drain through a sieve and once again allow to cool before finishing your salad. While the beans are cooling you can make your dressing and this is where you can get creative, by using different oils, vinegars and various seasoning.

 I used a combination of cider apple vinegar, white wine vinegar and a light virgin olive oil but you could try red wine, balsamic or sherry vinegar instead. The proportions are a matter of taste but I find that a roughly equal amount of oil and vinegars (combined) seems to work. 

 Add a generous teaspoon of English mustard (Half a teaspoon if using dried mustard) and a pinch of sugar to balance the flavour with the vinegar, season to taste. 

 To add extra interest I also added some black mustard seed and some onion seed (Kalonji) but you could equally add some dried herbs such as coriander or thyme. I you do add dried herbs make sure you allow time for them to re-hydrate. Combine the beans with your dressing and you have your finished mixed bean salad. Great as an accompaniment or a healthy snack.


Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. Children should not be allowed to handle sharp cooking implements without the supervision of an adult. 

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