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Salad
Asian
2 servings
2 hours
5 minutes
1 cup Chinese Long Beans, cut into 2 inch pieces
1/2 cup bean sprouts
1 small organic red bell pepper, washed, seeded and sliced into thin strips
1 small organic yellow bell pepper, washed, seeded and sliced into thin strips
1 medium organic cucumber, washed and thinly sliced
1 medium red onion, thinly sliced and separated into rings
1 tablespoon balsamic vinegar or red wine vinegar
1/3 cup white wine vinegar
1 tablespoon olive oil
2 teaspoons sugar
Minced garlic to taste
Salt and fresh ground black pepper to taste
Using a large, non-stick skillet, combine long beans, onion, and vinegar.
Cook about 2 minutes, stirring constantly. Set aside to cool.
Combine remaining ingredients (except dressing) with cooled long beans and onions.
In a separate bowl, combine all dressing ingredients.
Toss together with vinaigrette. Chill two hours before serving.
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