Many years ago, when our kids were young, I copied a recipe from Lucy Wing for a delicious bean salad. Over the years, it’s been changed, adapted, and adjusted (and lost!) to the point where it doesn’t even resemble the original recipe any more. But I think fondly of the days when we were discovering our “family foods”. This one gets tweaked a little every time. Here’s today’s version:
Whisk together in a large bowl, 15ml Dijon mustard (1T), 30ml cider vinegar (2T), and 15 ml olive oil (1T). Trim and blanch very slightly, a good handful of green beans. Plunge into cold water, and cut into bite-sized piecees. Rinse about 500ml (2c) of bean sprouts and add to the bowl. Then dice a large tomato and put that in. Pit and chop (large or small, your choice) some black olives. Add 500ml (2c) of cooked white beans (I used Great Northerns, which I had cooked with onion and rosemary, earlier in the week). Lastly, cheese. something sharp. Feta works, or an aged cheddar. In this case, Plank Road had some delicious applewood smoked cheddar. For a large bowl of salad, you don’t need much – 60g (a couple of ounces) will do. Grate it in. Stir everything together, and let stand in the fridge for about 1/2 an hour (although it gets better overnight!). You can serve it as a side, but it’s really a meal. Add some homemade wholegrain bread, and you’re set!
We did have a little trouble finding bean sprouts on short notice. Next time I might just pick up some mung beans or lentils from Better Bulk and sprout my own.