By Connor Forbes
I am in full garden mode and the produce is starting to really come in. Likewise, my 5-year-old is at Farm Camp this week. So, fitting as his love of plants and growing food is developing just as I had planned. Mwahahah.
He picked green beans the other day, and I have a couple varieties in the garden as well. So, I combined forces to make a green bean salad. This is a recipe based off memory of a recipe I used to make when I was in high school. The type of nut can be substituted for walnuts or peanuts. Really up to you.
Ingredients
- 4 cups green beans cut into 1-inch lengths
- ¾ cup nuts (cashew, walnut, peanut etc.)
- ¼ cup sake boiled to burn off alcohol
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp of Dijon mustard
- 1 tsp sesame oil
To Make
In a blender combine the nuts, sake, soy sauce, rice vinegar, mustard, and sesame oil. I like to leave it a little chunky, but you can blend till smooth if that is your preference. In a bowl, combine beans and sauce and mix thoroughly. Chill in the fridge for 30 mins and EAT!
