Mukimame, Peas and Two Beans Salad

MayaOryan-PeasMukimameSaladIt’s really sad to see august, my favourite month of the year, ending and kiss the summer good bye.

My family and I spent amazing time this summer, we had my brother visiting from Canada with his family, my parents celebrated their 50 Gold Anniversary, our holiday trip included this year Germany, France, Luxembourg, Belgium and The Netherlands and work was bountiful 🙂

Many bloggers keep a journal of their vacation and I really envy them for that as I never found the time to write; I was out day and night partying till 3am every day. The Nightlife in Lebanon is one of a kind. At night, when kids go to bed, my husband and I sneak out to ride the bike and join friends. Whether it was clubbing, dining, camping,… we did it all. I love winter for The Christmas season but after that it’s just a countdown to summer.

IMG_1245

While in Strasbourg this year I tried many specialties, but what grabbed my attention (and taste buds) was a salad that has nothing to do with the Alsatian food.

We had some of that chunky salad and then the next day we came back for more. I tried to guess the ingredients and this is my own version. Enjoy!

 

 Ingredients:

  • 1 cup red beans, cooked
  • 1 cup white beans, cooked
  • 1 cup green peas, cooked
  • 1 cup mukimame, cooked
  • 1/2 cup feta cheese, diced
  • 3 tbsp pine nuts, toasted

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon mustard
  • Salt and freshly ground black pepper, to taste

Preparation

In a bowl, combine red beans, white beans, peas, mukimame, feta, bell pepper and pine nuts. Whisk together all the dressing ingredients and drizzle over the salad. Stir gently until all ingredients are well coated.

 

 

Advertisements