CRISP THREE BEAN SALAD + GLACIER NATIONAL PARK, Our Annual Trip

One of mine and Billy’s favorite events each summer is our family visit up to Glacier National Park.  We only go for the day.  We drive to the summit on the Going to the Sun Road, and then we come back.  This year we took two vehicles up so Billy and I stayed and walked the trail at the top of the mountain.  I guess that since Billy and I became Floridians we’d forgotten that flip flops do not make for good hiking shoes.  Note to self: next time wear sneakers.

This Big Horn Sheep was roaming the parking lot.  I maintained a respectful distance (see the size of those horns) and snapped pics (with the zoom on) from my phone.  I couldn't see a thing in my screen, so this is the best picture I got.
I kept getting pics of the rear, that were quite obscene...I'll just say, he's definitely a he.                                                                                                                                  

The view speaks for itself.

                                                                                                                                                   

This Mountain Goat was just hangin' on the edge of the trail.

This was the end of the line and we weren't about to cross it.  

On our return trip down the trail we had several people ask us excitedly if we'd seen any bears, and we replied that thankfully we hadn't! 

We may be city folk now, but Billy and I grew up bear country, and we know that bears are nothing to be fooled with.

Baby goat came out for a stroll.  That's a piece of Hidden Lake in the back ground.

I suspect that this Yellow Bellied Marmot has been fed by tourists, because it came right up and posed for us and acted as if it were waiting for it's reward.

Billy and I usually just take a day trip because when we're in Montana it's to visit family; but every time we're at Glacier, we say that we need to spend more time there and explore.

Most times when we go up to The Park we take a picnic lunch, and what’s a picnic lunch without a bean salad? 

Isn’t it funny that most picnics must have a bean salad, yet it’s usually the salad that nobody wants to eat?  It will get packed up as dreaded leftovers and sit in the fridge for a month before it finally gets chucked out.

That’ because usually the salad is a combo of mushy and rubbery canned beans that squeak against your teeth as you chew; not to mention that the dressing is cloyingly sweet.

Crisp Three Bean Salad is crispy and the dressing is the perfect not too sweet nor to sour.  This salad uses garden fresh green beans as well as red bell pepper and sweet Walla Walla (Vidalia in the South) onions, which all stay nice and crisp.  The dressing is slightly sweet; it’s a nice balance of sugar, vinegar, oil and herbs.

Healthy, Crisp Three Bean Salad will have you coming back for seconds and hoping for leftovers to enjoy all over again!

Here's what you do.

Trim the stem end from the fresh green beans, and cut the beans into about 1 inch long pieces.

Bring a pot of water to a boil.

What ever you do, don't watch the pot, or it will never boil!

When the water is boiling, add some salt and the green beans.  Blanch the beans for about 45 seconds.

Drain the beans, and then immediately plunge them into a large bowl that is filled with water and lots of ice.

This shocks the beans so that they retain their bright green color and their crispness; if this step is skipped the result is grey, limp beans...and nobody wants that!

Drain and rinse a couple of cans of beans, these are kidney and cannellini beans.

Sweet onion and red bell pepper have supporting roles in this dish, they add more sweetness and crispness to the salad.

When I'm in the Western part of the country I use Walla Walla onions, and in the Eastern part of the country I use Vidalia onions, the onions are sweet and lovely, even when raw.

I like to dice the onion and cut the bell pepper the same size and shape as the green beans.

Whisk all the ingredients for the dressing in a small bowl.

Whisk until the sugar is completely dissolved.

Add all the veggies to a large bowl and pour the dressing over the top.

Mix until all the ingredients are combined, and then refrigerate for at least to hours so that the veggies have a chance to marinate.

Crisp Three Bean Salad keeps well, so it can be made a couple of days ahead of service if you so desire.

 Bring this salad to any picnic, barbecue or potluck and it will be gobbled up in no time!

CRISP THREE BEAN SALAD

Serves 6 to 8

½            lb.              Fresh green beans, trimmed and cut into 1 inch pieces

1-15          oz. can       Red kidney beans, drained and rinsed

1-15          oz. can      Cannellini (white kidney) beans, drained and rinsed

1                              Red bell pepper, cut into 1 inch long strips

½                            Medium sweet onion, medium dice

1/3           cup           Brown sugar

2/3           cup           Apple cider vinegar

1               tsp.          Italian seasoning

¼             tsp.          Garlic powder

¼             tsp.          Salt

¼             tsp.          Pepper

¼             cup          canola oil

¼             cup          olive oil

¼             cup          Fresh flat leaf parsley, chopped

   1.        Bring a medium sauce pan of water to a boil, have a large bowl of ice water standing by.  Add salt to the water when it boils and add the green beans to blanch for about 45 seconds; drain the beans and immediately plunge them into the ice water to shock them (this will keep the beans crisp and bright green).  When the beans are completely cooled drain them and remove any ice.

   2.       To a large bowl add the blanched green beans, the kidney and cannellini beans, bell pepper and onions.

   3.       In a small bowl whisk together the brown sugar, apple cider vinegar, Italian seasoning, garlic powder, salt, pepper, canola oil, olive oil and the flat leaf parsley.  Whisk until the sugar is completely dissolved.

   4.       Pour the dressing over the beans, and toss so that the ingredients are combined.

   5.       Refrigerate for at least 2 hours.

*Note, this bean salad can be made a day or two before serving, it will keep in the refrigerator for several days.

 Some other great picnic foods!

Tomato and Cheddar Pie

Chick Pea and Spinach Salad with Tahini Dressing

Corn Tomato and Avocado Salad

TROPICAL GREEN SALAD with HONEY LIME VINAIGRETTE

It’s official…summer’s here!

I know that the official 1^st day of summer isn’t until the end of June, but Memorial Day for many, marks the beginning of summer season. 

While we have summer like conditions most of the year in South Florida, I still live my life as if we have four seasons; I also begin my new year in September, just like I did when I was in school…Old habits!

When I was a teenager, we lived in the interior of British Columbia where the snow doesn’t melt until May.  As soon as that snow melted, the bikinis and the baby oil came out, and my girlfriends and I were tanning in the back yard; it wasn’t hot, but it wasn’t freezing anymore either and we had a base tan to build so that we wouldn't be pasty when it got hot enough to go to the lake!

If I ever get to go back in time I will tell my younger self to at least cover my/our face, so that I/we don’t get ghastly brown spots on my/our face.  Is it “my” or “our, “I” or “we”; it may be too confusing for me to go back in time; I might just have to stay put!

When the days get longer and lighter we crave lighter meals; which means lots of salads!  I heart salads, especially salads with lots of “stuff” in them!  Since this is also the time of year that mangoes are in abundance in the super market, I put them in this salad and called it Tropical Green Salad and I made a light and lovely tasting Honey Lime Vinaigrette that is just perfect for this salad!

I made this salad for a luncheon, so I doubled the recipe and prepped everything the night before; then just before it was time for me to leave, I assembled the salad.  I served the dressing on the side, as well as the almonds, (just in case someone had a nut allergy).  It’s so dang yummy! 

 

I’ve made variations of this salad in the past, and instead of green beans, I’ve added sliced avocado.  If you decide to go that route just know that the avocado needs to go on the salad right before it’s served.

Here’s what you do.

Start with making the Honey Lime Vinaigrette.

Add to the jar of a blender the chopped shallots, garlic, and fresh squeezed lime juice.

By twisting a fork in the lime while squeezing the lime a lot more juice can be gotten from the fruit.

Also add some rice vinegar, honey, Dijon mustard, toasted sesame oil, tabascco, salt and pepper.

Turn the blender on, remove the center of the lid, and pour the canola oil through the hole in a slow steady stream.

If you don't have a blender; never fear, there are instructions at the end of the recipe for you!

Pour the vinaigrette into a container.

Honey Lime Vinaigrette can be made in advance and stored in the refrigerator for up to a week.

Prepare the green beans by trimming the ends and blanching them in salted boiling water for about a minute and a half.

Plunge the blanched beans immediately into a bowl of ice water that you just happen to have standing by.

Doing this will keep the beans crisp and bright green.

I like to have all my veggies cut a similar shape and size; so I cut the red bell pepper into strips, and then cut those strips in half.

I cut the cucumber into strips and then cut those strips into about 1 1/2 inch lengths.

I'm not gonna show you how I cut the remaining ingredients, because it would get repetitive; suffice it to say that I cut the mangoes, onions and cheese the same shape and size.

The veggies and the cheese may be cut in the day before and stored in separate containers (or storage bags) in the refrigerator until you're ready to assemble the salad.

Place the lettuce on the bottom of a platter or a shallow bowl.

Arrange the veggies and the cheese in an attractive manner over the lettuce.

You may do like piles; which would make for a "composed salad", or toss everything together for a "tossed salad".

So pretty and colorful, perfect to serve just for family or at a party!

Because I served this to a crowd I doubled the recipe and, I served the dressing and the almonds on the side.

TROPICAL GREEN SALAD with HONEY LIME VINAIGRETTE

Serves 6

½             lb.             Green beans, trimmed

1                              Cucumber, peeled, and diced large

1                              Red bell pepper, large dice

1                              Mango, large dice

½                             Small red onion, sliced

1              bag           Green lettuce, such a romaine or butter lettuce, a bag is 6.5 ounces

6              oz.            Havarti cheese, large dice

¼             cup           Flavored Sliced Almonds, Honey roasted or salt and pepper flavor (typically found in the produce section)

                                Honey lime vinaigrette (recipe follows)

  1.       Bring a large pot of water to a boil; add a little salt and the green beans.  Blanch the beans for about a minute and a half. 

  2.       Immediately plunge the blanched green beans into a bowl of ice water.  This will shock the beans so that they stay bright green, and crisp.  Once they’ve completely cooled, drain the beans well.

  3.       Use a large shallow bowl, or a platter.  Arrange the lettuce on the bottom. 

  4.       Arrange the veggies, mangoes and cheese in an attractive manner over the lettuce.  My preference is to make piles of like veggies, so that each person can take what they want.

  5.       Sprinkle the sliced almonds over the salad (or serve on the side).  Serve the dressing on the side.

HONEY LIME VINAIGRETTE

Makes about ¾ cup

2              Tbsp.       Shallot, minced

1              clove       Garlic, chopped (a small clove)

1                            Lime, juice of

2              Tbsp.       Rice vinegar

1              Tbsp.       Honey

1              tsp.         Dijon mustard

¼             tsp.        Toasted sesame oil

2              dashes    Tabascco sauce

1/3           cup         Canola oil, add up to ½ cup (depending how acidic you like your dressing)

                             Salt and pepper to taste

  1.       Add all of the ingredients except for the canola oil and the salt and pepper in to the jar of a blender. 

  2.       Put the lid on the blender, but remove the center of the lid.  Turn the blender on (hold a towel over the top in case it splatters), and pour the canola oil in a slow, steady stream through the hole in the lid.  When the dressing is emulsified, add salt and pepper to taste.

  3.       Store in the refrigerator for up to a week.                               

Note:  * If you don’t have a blender; be sure to mince the garlic and shallots really fine.  Combine all of the ingredients except for the canola oil in a medium bowl.  Use a whisk and whisk the ingredients while pouring the oil in a slow steady stream into the bowl.