Mongolian Bean Salad

Mongolian Bean Salad Recipe: A Delicious Fusion of Mongolia and Switzerland

Region / culture: Mongolia, Switzerland | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Mongolian Bean Salad is a delicious and nutritious dish that combines a variety of beans with ham, cheese, and a creamy dressing. This salad is perfect for a summer picnic or as a side dish for a barbecue.

History

The origins of Mongolian Bean Salad are unclear, but it is believed to have been inspired by traditional Mongolian cuisine, which often includes beans as a staple ingredient. This modern twist on a classic dish has become a popular choice for those looking for a healthy and flavorful salad option.

Ingredients

1 cup of garbanzo beans
1 cup of kidney beans
1 cup of wax beans
1 cup of julienned ham
1 cup of swiss cheese
0.5 cup of lowfat sour cream
1 cup of lowfat mayonnaise
0.25 cup of lemon juice
1 tbsp of dill weed
2 tbsp of prepared mustard
salt and pepper

How to prepare

1. Drain and rinse the beans.
2. Combine all the ingredients and refrigerate.

Variations

Add chopped vegetables such as bell peppers, cucumbers, or cherry tomatoes for extra crunch and flavor.
Substitute the ham with cooked chicken or turkey for a different protein option.
Use different types of beans such as black beans or cannellini beans for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to rinse the beans thoroughly before using them in the salad to remove any excess salt or preservatives.

- For a vegetarian version of this salad, simply omit the ham and add extra cheese or vegetables.

- Feel free to customize this recipe by adding your favorite herbs or spices for extra flavor.

Serving Suggestions

Serve Mongolian Bean Salad as a side dish with grilled chicken or steak, or enjoy it on its own as a light and satisfying meal.

Cooking Techniques

Be sure to refrigerate the salad for at least an hour before serving to allow the flavors to meld together.

- Stir the salad gently to avoid mashing the beans or cheese.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a tangier dressing.

- Substitute the mayonnaise with avocado for a healthier alternative.

Make Ahead Tips

Mongolian Bean Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Simply give it a quick stir before serving.

Presentation Ideas

Serve the salad in a large bowl or on a platter garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Mongolian Bean Salad with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

- Approximately 400 calories per serving

Carbohydrates

- Garbanzo beans: 45g

- Kidney beans: 40g

- Wax beans: 30g

- Total carbohydrates: 115g

Fats

- Swiss cheese: 20g

- Lowfat sour cream: 5g

- Lowfat mayonnaise: 10g

- Total fats: 35g

Proteins

- Garbanzo beans: 15g

- Kidney beans: 10g

- Ham: 20g

- Swiss cheese: 15g

- Total proteins: 60g

Vitamins and minerals

Vitamin C: 10mg

- Calcium: 200mg

- Iron: 5mg

- Potassium: 500mg

Alergens

Contains dairy (cheese), eggs (mayonnaise), and soy (mustard)

Summary

Mongolian Bean Salad is a high-protein dish that is rich in fiber and essential nutrients. It is a great option for those looking to add more plant-based proteins to their diet.

Summary

Mongolian Bean Salad is a versatile and flavorful dish that is perfect for any occasion. With a mix of beans, ham, cheese, and a creamy dressing, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a warm summer day and I was visiting my friend Martha for a leisurely afternoon tea. As we chatted and sipped on our tea, Martha suddenly excused herself to go check on something in the kitchen. Curious, I followed her and found her bustling around the stove, stirring a pot of beans that were simmering in a fragrant sauce.

"What are you making, Martha?" I asked, intrigued by the delicious aroma wafting from the pot.

"Oh, just a little something I learned to make when I was travelling through Mongolia," she replied with a smile. "It's a Mongolian Bean Salad, and it's absolutely delicious."

As Martha continued to cook and assemble the salad, I watched intently, taking mental notes of the ingredients and techniques she used. There were beans, of course, cooked to perfection and coated in a tangy dressing made with soy sauce, vinegar, and a hint of spice. She tossed in some fresh vegetables – crunchy cucumbers, sweet bell peppers, and crisp snow peas – to add a burst of color and texture to the dish.

Once the salad was ready, Martha plated it up and we sat down to enjoy our meal. With the first bite, I was transported to a world of exotic flavors and culinary delights. The beans were tender and savory, the dressing tangy and sweet, and the vegetables added a refreshing crunch that balanced out the dish perfectly.

I savored every bite of that Mongolian Bean Salad, and as I wiped my plate clean with a piece of crusty bread, I knew that I had to learn how to make this dish for myself. Martha graciously shared her recipe with me, and from that day on, it became a staple in my own cooking repertoire.

Over the years, I have made the Mongolian Bean Salad countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, who have all raved about its unique flavors and satisfying crunch. And as I watch them enjoy the dish as much as I do, I am filled with a sense of pride and joy, knowing that I have passed on a piece of culinary magic to those I love.

But the story of how I learned to make the Mongolian Bean Salad doesn't end there. As I continued to cook and experiment in the kitchen, I found myself drawn to other recipes and flavors from around the world. I sought out cookbooks, attended cooking classes, and even traveled to far-off lands in search of new and exciting dishes to add to my repertoire.

And with each new recipe I learned, I found myself growing as a cook and as a person. Cooking became not just a way to nourish myself and others, but a way to connect with different cultures, traditions, and ways of life. Each dish I made was a window into a different world, a glimpse of the people and places that had inspired it.

So when I make the Mongolian Bean Salad now, I don't just taste the flavors of the dish – I taste the memories of that warm summer day with Martha, the excitement of learning something new, and the joy of sharing a delicious meal with loved ones. And I am grateful for all the recipes and experiences that have shaped me into the cook I am today.

But most of all, I am grateful for the Mongolian Bean Salad, a dish that has brought me so much pleasure and fulfillment over the years. It may have started as a simple recipe shared by a friend, but it has become so much more than that – a symbol of my love for cooking, my curiosity about the world, and my desire to share good food with others.

And as I sit down to enjoy a bowl of that delicious salad, I am reminded once again of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I am truly grateful.