Three Bean Salad

This is another dish inspired by the local produce here in Southern California and the classic “Three Bean Salad”.  String Beans remind me of summer days spent on the Beach with my family.  It’s a simple salad that feeds many and lasts well in the refrigerator.  Happy Summer Everyone!

• 1 Pound String Beans (green or yellow),  trimmed and cut in quarters

• 4-5 stalks of celery, chopped

• 1.5 cups garbanzo beans or 1 large BPA free can of beans

• ¾ cup heirloom cherry tomatoes cut in half

• ½ cup red onion chopped

• handful of rough chopped Basil

• ½ handful of rough chopped parsley

Dressing:

• ½ cup olive oil

• ¼ cup apple cider vinegar (with the Mother)

• 1 tbs honey

• ½ tsp Dijon mustard 

• 1 tsp minced garlic

• 1 tsp sea salt

• Pepper to taste

Wash, dry, trim and chop all the veggies and place in a large bowl.  Mix all dressing ingredients in a bowl and them slowly add to the salad.  Mix well and let sit for at least 30 minutes before eating.  Store in airtight glass Tupperware up to 5 days.  

Spiralized Spring Salad

This salad is the perfect light salad for spring.  I finally got a spiralizer and was excited to cut up all the veggies for a simple dinner. This salad is perfect for lunch by its self or you can bulk it up with some protein like organic pasture raised chicken or tofu if keeping vegan/vegetarian.  Give this one a try.  The dressing is amazing!

Ingredients: 

·      2 cucumbers, chilled

·      2 large carrots

·      1 tsp. Kosher salt

·      2 TBSP rice vinegar

·      1 TBSP fresh lime juice (about half a lime)

·      1-2 TBSP honey, to taste

·      1 tsp. Toasted sesame oil

·      pinch of red pepper flakes, to taste

·      ½-1 TBSP toasted sesame seeds (I used white and black, but either would work fine on their own)

·      1 scallion, sliced

·      2 TBSP fresh cilantro, chopped (optional)

Directions

1.    If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. (My carrots weren't big enough to fit in my spiralizer, so I used a jullienne peeler instead -- if you don't have a spiralizer, a tool like this will do in a pinch, or you can slice the carrots and cucumber thinly with a knife.)

2.    Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

3.    Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

4.    Once the cucumber has drained for a bit add to large bowl with shredded carrots and slowly add dressing.  Enjoy rite away or can store up to 24 hours in airtight container.