Bean salads are a lasting favorite around the dinner table and at the park for a Spring picnic.
This fresh recipe calls for a whole jar of your favorite Randall Mixed Beans, plenty of delicious veggies and a refreshing blend of spices and oils to make an acidic dressing. It’s the perfect accompaniment to a light meal outdoors when the weather warms up!
This type of salad had existed in the Western diet since the early 19th century. Bean salads started growing in popularity when refrigeration was still an expensive luxury. Both the dressing and the salad keep well with minimal refrigeration and the beans are a sustainable source of protein and fiber if you need a meat substitute.
Take your time chopping up the fresh vegetables and mixing in the Asian inspired dressing. A good bean salad is just as much about the beautiful presentation and colors as it is about flavor. This recipe is our new favorite side dish to compliment teriyaki chicken, salmon and rice, or a good old fashioned cold-cut sandwich from your picnic basket.
- 1 24-ounce jar Randall Mixed Beans, drained and rinsed
- 1 cup fresh bean sprouts, cleaned and dried
- 1 cup fresh pea pods (about 30) cleaned and cut into 1 inch pieces
- 1/2 cup chopped red bell pepper
- 6 tablespoons soy sauce
- 4 tablespoons sesame oil
- 2 tablespoons sugar
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon freshly grated ginger root, finely minced
Rinse the Randall Beans with cold water and drain well. In large bowl, combine the Randall Beans, bean sprouts, pea pods, and red pepper. In a jar with a lid, combine soy sauce, sesame oil, sugar, vinegar, and ginger root.
Cover jar with lid; shake until ingredients are well mixed. Pour over bean mixture tossing until well mixed.
Makes 4 to 6 servings.
Summertime is the perfect time to try this tasty recipe featuring Randall Beans Great Northern White Beans.