Wednesday, April 29, 2009

Green Bean Salad with a hint of Asia

In getting my kids to eat more vegetables I came up with a simple salad of cooked and chilled blue lake green beans. Beans are good with any type of vinaigrette, but I have a lot of Asian products in my pantry, so I made a simple vinaigrette with rice wine vinegar, Mirin (sweet rice wine) miso paste, soy sauce, ginger, garlic and olive oil. The cooked beans are tossed in the vinaigrette then placed on a mound of mixed greens, a little drizzle of dressing on the greens and its done.

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