MID OCTOBER FLOWERS AND MY SPICY BEAN RECIPE

It’s October 15 today, the middle of October, and  the flowers are still blooming, and those bean seeds I casually threw into my county plot at the end of August, are offering me tons of beans!  So here are

1. picture of an arrangement I just made with zinnias, purple asters, snapdragons, bridle wreath goldenrod, and wild asters.

2. My Original spicy bean peanut salad.  I recommend it!

MID OCTOBER FLOWERS:

BEAN SALAD SPICY  (Nancy’s ORIGINAL RECIPE)

1. Beans 1 cup cut in 1 ½” lengths cooked in salted water

2. Onion ¼ large sweet white chopped ¼

3. Ginger 1”, grated or diced

4. Grated carrots (opt.)

5. Lightly salted peanuts, handful

6. Olive oil

7. vinegar

8. PEANUT BUTTER crunchy

9. Soy sauce 3 T

10. (Opt.) Spicy asian peanut dressing (TRADER JOE’S). 1T 

11. Hot pepper flakes pinch to taste

12. Salt& pepper

Cook beans for 10 minutes.  Meanwhile, for dressing, mix peanut butter, hot pepper, oil, vinegar and soy sauce in bowl.  Mix cooked beans with onion, ginger and dressing.  Add peanuts, mix.