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Bean Salad w/Mango (P, TNT)
Source: Adapted from "Kosher by Design," by Suzy Fishbein
Serves: 10 to 12

1 large bag frozen whole string beans
5 to 6 scallions, halved and ends trimmed
7 to 8 garlic cloves
1/4 cup balsamic vinegar
3 tablespoons water
1/2 cup olive oil
1 teaspoon salt
2 tablespoons Dijon mustard
3 tablespoons honey
1 to 2 fresh mangoes, peeled and diced
1/4 cup sunflower seeds or sesame seeds
1/2 cup almonds, sliced

Completely defrost frozen string beans and cook in microwave for 1 to 2 minutes or until crisp-tender.

In food processor or with a stick blender, process scallions, garlic, salt, balsamic vinegar, water, oil, mustard and honey until smooth. This can be done as long as 4 to 5 days ahead and kept refrigerated. Remove from refrigerator 1/2 hour before serving and shake well.

Just before serving add dressing, mango, seeds and nuts. Mix well.

Posted by Sue Epstein

Nutritional Info Per Serving: N/A