Thursday, June 28, 2007

The Overnight Salad

The weather took a turn and now sitting outside is pleasant, almost springlike. As was my lunch. I realize it is almost July and I should be getting red for meals of red, white, and blue. Luscious raspberries, blackberries, blueberries, macerated atop a slice of angel food cake with a heaping dollop of freshly whipped cream.

Sorry, I'm getting a bit ahead of myself. As well as not considering the limited possibility of that scenario occuring (my father's birthday cake) since I've been branching out and making him different things (last year it was a freeform plum tart). I won't say what I have planned for this year (though it will require some new pans) for fear he may actually read this.

But back to the weather. I'm sitting outside right now, so I can say with certainty, that in my backyard, the weather is enjoyable. And perfect. Bright but not sunny, cool but not cold, warm but not hot with an indifferent breeze. Not a stale breeze like those last week, but a slighly cool, almost indifferent one.

So it really does feel like spring is in the air. And the salad I ate at lunchtime, felt like late spring too, with green beans and a light acidic dressing. Though I'm ashamed to say, I ate it inside while reading the movie review for Ratatouille. I made the salad Wednesday night after dinner so that we could have it on Thursday before whatever we were going to have for dinner. I forgot that my parents would be gone, so there were just three of us and a nice large mixed-bean salad. I didn't realize how acidic it was going to be, but I liked it still, after I got over the slight shock. Part of it depended on if the bean had been actually sitting in the dressing, or was drier from the top since the salad marinated overnight. It was super simple to make and reminded me a bit of LMGs Just Grab It salads (at a Sunflower Market near you... if there is one).

Mixed Bean Salad with Poppy Seed Dressing
serves 8
from Vegetarian Times May/June 2007 p36 by Patsy Jamieson

2 cups frozen shelled edamame beans (10-ounce package, but I can never find that size)
12 oz green beans, trimmed and cut in half crosswise (3 cups)
1/3 cup apple cider vinegar
2 medium shallots, finely chopped (about 1/4 cup)
1 Tablespoon poppy seeds
1 Tablespoon Dijon mustard
1 Tablespoon honey
1/4 cup vegetable oil
salt and pepper, to taste
1 15-oz can red kidney beans, drained and rinsed

Bring a large pot of water to a boil. Add edamame and return to a boil. Add green beans and cook for about 6 minutes or until edamame is tender and green beans are crisp tender. Drain and rinse with with cool water.

In a large bowl, whisk together vinegar, shallots, poppy seeds, mustard, and honey. Gradually whisk in oil. Season with salt and pepper.

Stir in edamame, green beans, and kidney beans. Refrigerate overnight or up to two days, though beans will start to discolor after a day.

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