Recipe: Mixed Bean Salad With Pickled Ginger
A fresh, light mixed bean salad, using options like butter beans, black-eyed peas and both green and yellow wax beans, enhanced with strips of pickled ginger and thinly sliced scallions.
6 to 8 servings
For the vinaigrette:
Juice of 2 limes (about 4 tablespoons)
2 tablespoons white miso
1 teaspoon Dijon mustard
2 teaspoons rice wine vinegar
1 teaspoon brown sugar
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
¼ cup mild vegetable oil, such as safflower or peanut
Salt and pepper, to taste
For the salad:
1½ cups raw fresh shelling beans, such as cranberry beans, butter beans or black-eyed peas, from about 2 pounds beans in the pod (may substitute frozen edamame or baby lima beans)
Salt and pepper, to taste
2 pounds small green beans, yellow wax beans and Romano beans, or a single type, topped and tailed
4 scallions, thinly sliced
2 tablespoons julienned pickled ginger (see note)
2 teaspoons toasted black sesame seeds, for garnish
1. Make the vinaigrette: In a small bowl, put lime juice, miso, mustard, rice wine vinegar and brown sugar. Whisk together, dissolving ingredients, until mixture is creamy, a minute or so. Add soy sauce, sesame oil and vegetable oil and whisk again. Taste, adding salt and pepper.
2. Put the shell beans and a good pinch of salt in a small saucepan with just enough water to cover. Simmer gently for 20 to 30 minutes, until tender. Let cool in cooking liquid. (If using frozen beans, just drop in salted boiling water for one minute, then drain.)
3. Fill a large saucepan three-fourths full with well-salted water and bring to a boil. Add green beans, yellow wax beans and Romano beans and simmer for two to three minutes, until firm-tender. Drain and spread out on a towel to cool. (If the different kinds of beans vary greatly in size, cook in separate batches.)
4. Assemble the salad: Put green-bean mixture in a large shallow salad bowl. Drain shell beans and add to bowl. Season with salt and pepper. Dress lightly with half the vinaigrette and toss gently. Leave for 10 minutes and taste for seasoning. Add more vinaigrette as necessary, but only enough to coat. (Any remaining vinaigrette makes a nice dressing for a green salad.) Scatter scallions and pickled ginger strips over salad. Sprinkle with sesame seeds.
Note: To make your own pickled ginger, use a 2- to 3-inch chunk of peeled ginger, preferably thin-skinned young ginger. Slice it paper-thin, lengthwise, with a sharp knife or mandoline and put it in a small jar. Add 2 teaspoons sugar, 1 teaspoon salt and 3 tablespoons rice wine vinegar. Stir to combine ingredients, making sure ginger is submerged. In about an hour, ginger will be ready to use (and perhaps faintly pink); it will keep indefinitely in the refrigerator.
— David Tanis, The New York Times