Don't get me wrong - I love my grandma's 5 bean salad. It's a classic and has been around for at least 100 years! But, I don't always have all the ingredients to make it! So, I use what I have on hand. Right now, in my garden, the beans are in full swing. I've got yellow beans, green beans, and long beans ripening. Also, the onions are filling out - not quite big enough to be a full size cooking onion, not small enough to use as a green onion, but oh, so sweet! They're perfect! Here's the bean salad recipe I came up with.
Ingredients:
1/2 cup fresh green beans
1/2 cup fresh yellow beans
1/2 cup fresh long beans
1/2 cup frozen edamame
1/2 cup diced red pepper
1/4 cup minced onion
1 Tbs extra virgin olive oil
1 Tbs seasoned rice vinegar
1 Tbs sugar
Directions:
Bring a saucepan of water to boil. Cut the beans into 1 or 2 inch lengths. Place all the beans, together with the edamame into the boiling water. Cook for 2 minutes, until crisp tender. Drain. Make the dressing by mixing together the oil, vinegar and sugar. Add the beans and remaining vegetables to the dressing. Chill until serving.
I like this best when it's been chilled overnight. It will keep several days in the refrigerator, if it lasts that long!
Stealthy Cooking Tip: This has my grandma's dressing spirit at the heart of it. Sure, I changed out her red wine vinegar for rice vinegar, and I may have lessened the sugar a bit. However, it's the memory that counts! Feel free to revise old family recipes to your liking. The important thing is to honor a memory!
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