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The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time



L  is for Legumes
Cranberry Bean, Sprout, and Tarragon Salad

Yield: 4 servings as a side dish

This is a spring salad using fresh, seasonal cranberry beans. It was devised out of my family's boredom with our typical balsamic-vinegar-based salad dressing. My kids really like the sweet crunchy lentil and pea sprouts and the licorice-like flavor of tarragon. The Asian-inspired dressing makes the dish a true cross-cultural amalgam that is highly nutritious, almost void of fat and quite delicious. Hang on to a few of the fresh cranberry beans and sprout them -- kids will see that fresh beans sprout much faster than dried ones!

For the salad:

  • 1 pound cranberry beans, fresh in pods
  • 1 pound cranberry beans, fresh in pods
  • 6 ounces firm tofu
  • 1/4 cup sprouts (preferably lentil and/or pea sprouts)
  • 1/4 cup fresh tarragon leaves

For the dressing:

  • 1 1-inch piece fresh ginger
  • 1 1-inch piece fresh ginger
  • 3 tablespoons vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon sugar, or to taste

Equipment: an empty jar with a lid

To make the salad:

1. Have the kids help you shell the beans from their pods, and then place beans in a medium bowl. Discard the pods.

2. Fill a medium saucepan 2/3 full with water and bring to a boil. Cook the beans for 5 minutes, so they are easy to chew, but not mushy.

3. While the beans are cooking, have kids help cube the tofu into 1/2" pieces with table knives. Place the tofu in a salad bowl. Then children can add the sprouts. Next, little ones can tear up the tarragon leaves and add the tarragon to the salad bowl.

4. Drain the cooked beans, rinse with cool water and add them to the bowl. Now you can start to make the dressing.

To make the salad:

1. Have the kids help you shell the beans from their pods, and then place beans in a medium bowl. Discard the pods.

2. Fill a medium saucepan 2/3 full with water and bring to a boil. Cook the beans for 5 minutes, so they are easy to chew, but not mushy. 3. While the beans are cooking, have kids help cube the tofu into 1/2" pieces with table knives. Place the tofu in a salad bowl. Then children can add the sprouts. Next, little ones can tear up the tarragon leaves and add the tarragon to the salad bowl.

4. Drain the cooked beans, rinse with cool water and add them to the bowl. Now you can start to make the dressing.

Cooking with Kids Home
The ABC's of Cooking ::: Aa |Bb |Cc |Dd |Ee |Ff |Gg |Hh |Ii |Jj |Kk |Ll
Kid's Meals | Lynn's Thoughts on Feeding Her Children | Recipes | Book

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