Ingredients
- 1 pkg Lima beans, rinsed and drained
- 1 pkg red kidney beans, rinsed and drained
- ½ cup thinly sliced red onion
- 1/3 cup apple-cider vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- ¼
teaspoon black pepper
Directions
First
soak the green beans in vinegar water bath. This cleans them and
helps set the green color.
Let
it sit for about 7 minutes, swish them all around then drain. Sit
down with a scrap bowl and with fingers snap off the “string end”
of the bean.
Do you ever remember a family member doing this task
getting ready for a big meal. Slave never had that chance.
However I have seen this in many a movie. It is used to show this was a hand
made meal. It was from scratch, just like in the “olden” days.
Forgive
slave for getting sidetracked. It has been a rough couple of days
and I found it so very relaxing to sit there and preform this small
task and thinking about the Master I so gladly serve.
Mix
green beans and red kidney beans and blanch steam for 12 minutes or
until crisp-tender; drain and rinse. Set aside. Steam the Lima beans
for a bit longer time, maybe 20 minutes or until these are soft and
tender.
OR:
Blanch
in a large pot of boiling, salted water until tender, about 12
minutes. Remove to an ice water bath to stop the cooking. Drain beans
and set aside.
Either
way: plunge them into ice water to stop cooking!
To
make dressing:
In
a small saucepan, stir together onion, vinegar and sugar.
Cook
over medium heat just until sugar dissolves.
Remove
from heat. Whisk in oil, mustard, and black pepper.
Add
to bean mixture; toss to coat. Cover and chill for 4 to 12 hours,
stirring occasionally.
A
great example of a crisp cool salad
Dedicated
to my Master Indy
socialslave
To
satisfy and restore. To nourish, support and maintain. To gratify,
spoil, comfort and please, to nurture, assist, and sustain …..I
cook!
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