Melissa brought us some GORGEOUS long beans from her Dad’s garden. Green beans are easier to find in your supermarket but long beans have a subtly sweeter flavor. Here she is below, breaking off the ends and snapping them into bite sized pieces.
We used the following:
3-4 cups of long beans, ends trimmed and cut
1 carton of cherry tomatoes, cut in half
1/4 cup of dried cherries (dried cranberries work too!)
15-20 toasted salted almonds, crushed
Melissa blanched the beans by steaming them.
I tossed together the fruits and veggies and dressed it with 3 tablespoons of balsamic vinegar that I whisked together with a tablespoon of Dijon mustard.
This salad disappeared fast: sweet fruits and veggies, savory nutty almonds and tart dressing. The textures were contrasting and very welcome and this is a light filling salad that’s beautiful to boot! We hope you get to try it.
This is Melissa, Christie and Brent, signing off!
Turning Veganese 