Servings: 4
Calories: 222kcal
Equipment
- 1 Bowl
Ingredients
- 2 tablespoons sherry vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1½ teaspoons chili paste
- 1½ teaspoons salt and pepper
- 3 tablespoons olive oil
- 1 pound Dragon Tongue beans, washed and dried, root ends trimmed
- 2 cups loosely packed mixed micro greens, washed and dried
- a few red Thai chile peppers for garnish and added heat if desired
Instructions
- To a small bowl, combine the vinegar, mustard, honey, chili paste, salt, and pepper. until smooth, whisk. Add the oil little by little while whisking. Set it aside when it's smooth.
- Set aside a large mixing basin that has been filled with cold water.Put a steamer rack in a saucepan with just enough water to cover it. Add the beans to the rack, sprinkle with a little salt, and cover the pan after bringing the water to a boil over high heat. Just steam them for three minutes, or until they're 50% more soft.
- The beans should be immediately drained and added to the basin of cold water to help preserve any leftover purple pigment. When they are completely chilled, remove them from the ice water, pat them dry, and then put them in a sizable mixing bowl.Toss the beans with the dressing, microgreens, and beans.Red chile peppers can be garnished (and heated up even further) by washing, drying, and slicing them in half.Serve!
Video
Nutrition
Calories: 222kcal | Carbohydrates: 424g | Saturated Fat: 43g | Polyunsaturated Fat: 32g | Cholesterol: 155mg | Sodium: 324mg | Sugar: 23g | Vitamin A: 1322IU | Vitamin C: 213mg | Calcium: 1133mg | Iron: 1mg
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