Baked Delicious Mozzarella Chicken Burger
Bean salad is a common cold salad composed of various cooked beans – green beans, yellow wax beans, garbanzo beans, kidney beans – and typically fresh raw onions, peppers, and/or other vegetables, tossed in a vinaigrette or vinegar and characteristically sweetened with sugar. It can also be prepared as a pickled dish. Bean salad is a popular choice for home canning. Salads prepared with this method should be used within a year for best quality.
- 3 tbsp placeholder-ingredient oil (olive)
- 4 cup placeholder-ingredient Green Beans (thinly sliced)
- 75 g placeholder-inredient g Parmesan Cheese (Low Sodium)
- 32 g Basil Basil
- 1 class="ingredient-link" Balsamic Vinegar12 tbsp Balsamic Vinegar
- 1 dash placeholder-ingredient Pepper
- 1 dash placeholder-ingredient Salt
- 2 cup placeholder-ingredient Onion (Finely Chopped)
- Optional Toppings
- 1 cup placeholder-ingredient Sliced Cucumber
- 4 tbsp placeholder-ingredient Crispy Fried Onion
- 5 g placeholder-inredient g Salted Peanuts
Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Servings 12
- Amount Per Serving
- Calories 1000kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 5g25%
- Cholesterol 3mg1%
- Sodium 100mg5%
- Calcium 8 mg
- Vitamin K 4 mcg
- Thiamin 9 mg
- Riboflavin 6 mg
- Vitamin B6 4 mg
- Vitamin B12 6 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.