July 03, 2016
Salads, Vegetable Salad, Side Dishes,
Beans, Vegetables, Beans (String), Lettuce , Radish , Asian, North American, 5-Minute Prep, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Small Batch Cooking, Entertaining, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Sunday Dinner, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"A simple mix of green and yellow wax beans; tossed with, spicy radishes, fennel, onions, and baby arugula. The dressing is a simple seasoned rice vinegar. A few fennel fronds and fresh chives finish it off. Really simple; but, absolutely delicious. A perfect salad for a summer potluck or BBQ."
Beans ... Blanch the beans in a pot of salted boiling water for 2-3 minutes; then, immediately transfer to a bowl of ice water to stop the cooking. You want the beans crisp but tender; but, not cooked all the way - also, the blanching and cold water bath will keep the bright color of the beans. Once they are cooled (just a minute or two); transfer to a plate or cutting board lined with a paper towel to drain. TIP: After the beans have boiled, just pour out the water, add cold water and ice cubes to the same pot. Just as easy; and, only dirties up 1 pot.
Salad ... Add the cooled beans, fennel, radishes, arugula; and chopped fennel fronds to a bowl. Add 2-3 tablespoons of the seasoned rice vinegar, along with a pinch of salt, pepper, and red pepper flakes; and, toss. Add more of the seasoned vinegar, only if necessary. Some like a salad more dressed; I tend to like mine lightly dressed. It's just a personal preference.
Serve and ENJOY! ... Don't forget to garnish with the scallions. A perfect salad for a BBQ or potluck. Quick and easy to make; inexpensive - but, full of flavor and healthy too. One Note: My friend loves to garnish this with a drizzle of a herb infused olive oil; again, completely optional. I don't think it is necessary.
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