This is one of the best combination of sweet, sour and salty flavors I've tried in a dressing. This is a much improved recipe idea for this summer salad. I used only two kinds of beans, yellow wax beans and canned red kidney beans. The sliced carrots provided the attractive color contrast. I found this must-try recipe at Jane Spice foodblog.
|still enjoying our organic vegetable and fruit supply|
|carrots and yellow wax beans shown getting an ice bath after blanching|
Mix the dressing ingredients together in a small saucepan then simmer until the sugar dissolves. Let the mixture cool down before pouring over the vegetables. Best made a day ahead and chilled in the refrigerator so the flavors will have time to blend well. I just followed the recipe and procedure but omitted the oranges and replaced the green beans with sliced carrots.