Monday, May 23, 2011

Sweet and Tangy 4 Bean Salad

Because my friend Melisa requested the recipe today, and because I still owe you all of the recipes from Forbes' 30th Birthday you go, my favorite "go-to" party dish.  Enjoy!

Sweet and Tangy 4-Bean Salad
adapted from Better Homes and Gardens
3 cups fresh green beans, trimmed
3/4 cups cider vinegar
2/3 cups tomato juice
1/4 cup vegetable oil
3 Tbsp. dry red wine or apple juice
2 tbsp sugar or agave
2 tsp. Vegan Worcestershire sauce
2 tsp. Dijon-style mustard
1 clove garlic, minced (1/2 tsp.)
1 12-oz. pkg. frozen shelled sweet soybeans (edamame) or green peas, thawed
1 can cut wax beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained 
1 bunch green onions, finely chopped
4  large carrots, coarsely shredded
In large saucepan cook green beans in boiling lightly salted water for 10 minutes or just until tender; drain and rinse with cold water. Set aside.
In extra-large bowl combine vinegar, tomato juice, oil, wine, sugar, Worcestershire, mustard and garlic. Stir in beans, green onion, and carrot. Refrigerate, covered, 4 to 48 hours. Serve with a slotted spoon. Makes 12 (about 1-cup) servings.

Make-Ahead:Assemble and refrigerate 4 to 48 hours. The fresh green beans will lose some color as they marinate in the dressing. For brightly colored green beans cook and chill as directed, but do not add to salad. Cover and refrigerate separately, then toss in with the salad just before serving.

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