Saturday, August 01, 2009

Three Bean Salad

Cranky named this dish. He has become my court jester.
The green and yellow beans were extremely scrumptious. Yellow, maybe even more.
But we needed a third bean, and canned kidneys are so :meh:.
I wasn't even thinking bean when I came up with the idea to use pretty little cubes of fried tofu.
It was Cranky who figured out they're... beans! Soy beans.
Really tasty. Use your best vinaigrette.

10 comments:

Anita (Married... with dinner) said...

you kids are too clever :)

dancingmorganmouse said...

Much, much better looking that the other kind of 3bean! Crunchy too I'll bet.

cookiecrumb said...

Anita: Such goofballs. But we eat well now and then.

Mouse: Mushy kidney! No thanka! (Do I sound like I'm speaking Australian? I'm practising. Bondi! Jumbuck!)

namastenancy said...

Oh, clever lady! Three beans indeed! But - what about cannellini beans? I'm not fond of kidney beans myself but I do like cannelli beans (must be the Italian influence). Or - if you can find them, there are beans that look like green beans but are a deep purple. I haven't tried them but visually they are gorgeous.

Anna Haight said...

I like ALL of those beans!

cookiecrumb said...

Nancy: I am very fond of all white (and pale green) beans. I would put them in anything, and Cranky *almost* agrees.

Anna: I wonder why people are afraid of beans. I await another post by you on homemade tofu.

dancingmorganmouse said...

Sure you do Sheila ;)

limoncello said...

Alas, the purple beans cook away to green in a moment. But they're pretty whimsical in the market!

CC, this isn't the same as making your own tofu, but I *love* this place on Sanchez, off Market. They serve up soft, freshly made tofu with condiments, and it's sooo nice.
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/11/24/DDGDLMILLH1.DTL

cookiecrumb said...

Mouse: I know. I sound like a Valley Girl. Grody to the max! Gag me with a spoon! Tasmanian Devil!

Limoncello: Oh, thanks for that recommendation.
Also, yep, I bought a bunch of the purple beans a couple of summers ago, and was saddened to see their special color evaporate. But I carried on.

Sweet Bird said...

This sounds like a good use for the tofu I've got sitting in my hotel room fridge. Think it'd be good with un-fried tofu?