Yardlong Bean Salad
Diwali is just round the corner but before I write about something sweet, here’s a salad made from home-grown beans. These are yardlong beans and available throughout the summer months. Since I don’t have much planting space I am growing the vine on the fence. The wire fencing on top of the brick boundary wall is good enough to support the trailing vine.
Harvesting as of now is done every two to three days and I gather them so that they are around 300 grams and that’s enough for a meal for us. Most varieties are long, hence the name. But the one I’m growing is the shorter one. The name in this case, is, misleading.;) But it’s only a matter of length. The taste and texture is the same.
A bit of information from Wiki about yardlong beans:
They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorous, potassium, and a good source of vitamin C, folate, magnesium and manganese.
These beans are cooked in a variety of ways, usually in curry and bhaji forms. The tender ones taste very good added to noodles and soups also. For this salad the beans had a bite to them and the nuts added the crunch.
Ingredients: Serves 2
160 grams yardlong beans
1 onion, peeled and sliced
1 green chilli, finely chopped
1 tsp slivered ginger
A handful of toasted and salted cashewnuts
Chopped serrated coriander for the garnish
For the dressing:
2 tbs rice wine vinegar
1 tbs dark soya sauce
Salt as per taste
1/2 tsp sugar
A quarter tsp freshly grated black pepper
Dissolve the sugar and salt in the vinegar, preferably in a small jar.
Add the rest of the ingredients, close the lid and give the jar a vigorous shake. Set aside as you get the rest of the ingredients ready.
Wash, top and tail the beans. Cut them into similar sizes.
Heat about 3 cups of water in a pan and let it come to a boil.
Plunge the beans in the water and blanch for about a couple of minutes.
Remove them and plunge into ice-cold water to retain the colour.
Dark beans look beautiful after an ice bath but as you can see mine’s on the lighter side.
Remove and drain in a colander.
Transfer the beans to a serving platter and add the rest of the ingredients except the herbs, and mix well.
Give the jar that holds the dressing another shake and pour the contents on the salad.
Stir with a fork. Scatter the chopped herbs on top. Your salad is ready.
This is lovely as a snack. You can increase/decrease the quantity given for the dressing. It’s all to do with individual preferences.
As for the nuts I used store-bought roasted and salted cashews. From well-wishers some of the Diwali hampers have already started arriving. Signing off with a picture of one that arrived today.:)