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Salad
Asian
2 - 4 servings
2 hours 15 minutes
5 minutes
1 medium Japanese cucumber, washed and thinly sliced
1 cup Chinese Long Bean, cut into 2 inch pieces
1/2 cup bean sprouts
1 small red Bell Pepper, washed, seeded, and sliced into thin strips
1 small yellow Bell Pepper, washed, seeded, and sliced into thin strips
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
Organic garlic, to taste, minced
Salt and 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 vinaigrette) with cooled long beans and onions.
Toss together with vinaigrette.
Chill two hours before serving.
Combine all ingredients and mix well.
Pour over veggie salad, chill and serve.
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