3 Bean Asian Salad Recipe

Our young adult group met this past Sunday, as we do every other Sunday, and like a good Baptist group does, we had food! This most recent one had a pretty simple theme of “foods we eat when it’s nice out”-aka our final WHORAH to summer time. The only problem? I had absolutely no interest in anything that had to do with summer or an idea for a recipe that reflected the warm weather being forced on me into September. September 1st hit and I was in school, autumn, apple pie and soups soups soups mode. I love fall flavors, autumn recipes…-I love fall everything.(Except pumpkins. Don’t hate me!)

It got to be Sunday morning and I was looking at our measly fridge, hoping I could find something to make for this week. Josh does the grocery shopping on Mondays usually and Sunday comes around to my farmers market haul and whatever is in the freezer. I was running out of ideas so I took to Pinterest for some clarity and direction.

I rarely use Pinterest for full recipes, but I often search a food I have and go off one of the title pages to make my own recipe(she says as she posts a recipe to Pinterest…). Today I looked for a recipe to make with the pound of fresh green beans I bought at the Farmer’s Market yesterday. Up on my screen popped “Asian Bean Salad” and off I went to make my own Three Bean Asian Salad!

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What you need for the recipe:

For the salad:

~About a pound of fresh green beans

~1 can garbanzo beans

~1 can kidney beans

~1/2 cup almonds

~About ¼ cup of salt (for boiling water)

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For the dressing:

~1/2 cup soy sauce

~1/4 cup vegetable oil

~1/2 cup rice wine vinegar

~1/2 teaspoon ginger

~1 teaspoon red pepper flakes

~ ½ teaspoon of Anise

~1 teaspoon of honey

~3 cloves garlic

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What you do:

  1. Finely chop the garlic, then mix all the ingredients in a jar for the dressing. Leave in the fridge to keep cool while continuing the cooking.
  2. Cut the green beans in half or thirds. If you’re working around children, a great job for them is to snap them in half with their hands.
  3. Put the almonds on a sheet tray and bake them at 350* for about five minutes.
  4. Put beans and salt into a pan of water. Bring to a boil, allow to cook for approximately two minutes then take off heat. Strain water immediately then put in fridge to cool quickly. The idea is to keep the beans from cooking too much and becoming super soft!
  5. In another strainer, drain and wash off the garbanzo beans and kidney beans. Put in a bowl.
  6. Add green beans and toasted almonds to the beans. Mix together well.
  7. Slowly drizzle the dressing on top. I actually only ended up using about half of this dressing, so you can halve the recipe, add more to the mixture OR save it for salad dressing like I did! Mix all together. Chill in the fridge until you’re ready to take it out and enjoy together!
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So how was it? I personally loved it, thought I would go back and either use half the amount of red pepper flakes or label it as a “spicy” dish. The green beans not being fully cooked left a bright green color in the salad as well as a fresh flavor with the two cans of beans. The almonds added some great texture! The salad was a hit with the group as well, and managed to fit into our dietary needs-gluten free and vegetarian!

This will probably be my last post of the year with a summer like feel to the recipe. I know, some of you may be mourning the warmth and the summer time…but I am not one of those people! Hello Autumn and all the flavors!

What’s your favorite fall flavor?

 

5 thoughts on “3 Bean Asian Salad Recipe

  1. KP says:

    This looks delicious. I’m not so much of a kidney bean fan but the green beans and garbanzo beans make up for it 😉 The dressing sounds like it would be delicious as a marinade too.

    • ljmarceau@gmail.com says:

      It makes more than you need for this salad, I bet if you put a little one some chicken and paired them together it would be amazing!

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