15 October, 2022
Red Pear & French Bean Salad
This salad recipe is a deliciously yummy option for a dinner salad or side dish when you want to eat more than just a simple leafy green salad.
A salad that features a zestful vegetable and fruit duo with a combination of textures, color, and flavor.
This Red Pear & French Bean Salad is perfect when you want to eat a low-carb meal without sacrificing on taste and nutrition.
The salad is quick and easy to prepare with just a few simple delicious ingredients.
Like red pears, green beans, pecans and a Basil Chickpea Miso Vinaigrette, with miso, basil, garlic, lemon zest and juice, olive oil and balsamic vinegar.
Red Pear & French Bean Salad
Prepare The Vinaigrette
¼ cup extra–virgin olive oil
4 tablespoons balsamic vinegar
2 teaspoons chickpea miso, room tempurature
1 cup finely chopped fresh basil leaves
3 cloves garlic, minced
2 teaspoons lemon zest
juice of half a lemon
Tear basil leaves without steams, and loosely fill one cup. Place oil, vinegar, miso, basil, garlic and lemon zest in a small jar.
Screw lid on tightly and shack well until smooth, making sure miso is dissolved and mixed in well. Set aside.
Prepare The Salad
2 lbs. French green beans, ends trimmed (common green beans ok to use)
4 small, ripe but firm red pears, halved and thinly sliced lengthwise (seeded, but do not peel)
1 cup chopped pecans
Wash beans and trim the ends. Cut beans in half. You can blanch the beans or use them raw. Blanch for about 2-3 minutes in boiling water. Drain, rinse under cold water and set aside.
Prepare the pears while the beans are blanching.
Squeeze the juice of half a lemon into a large bowl. Cut pears into wedges with a apple corer, then slice each each wedge one time more.
Place all pear slices into bowl with lemon juice, and mix to coat pears.
Next, place the pecans and basil vinaigrette into a large serving bowl. Place pears and beans into bowl and toss to mix well, making sure produce is coated well with vinaigrette.
Plate and serve.
Now try this Asian Pear Carrot and Daikon Radish Sprouts and for dessert, this Blueberry Pear and White Chocolate Bread Pudding.
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