Pinuneg Snake Bean Salad
Pinuneg Snake Bean Salad
Enjoy this quick and easy Philippine vegetarian recipe from The Amazing Food Challenge.
  • Difficulty Level Moderate
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 2 servings
  • 1 small Pinuneg (Native blood sausage) – about 4"
  • 3 small Tomatoes, cut into wedges/bite-sized
  • 1 handful of Snake beans – sliced diagonally into 2” pieces
  • 6 Zucchini flowers, washed thoroughly
  • 3 cloves Garlic chopped finely
  • 1 thumb sized piece of fresh Ginger, sliced into matchsticks
  • 1 tablespoon White wine vinegar
  • 3 tablespoons Extra virgin olive oil
  • ½ Lemon, squeezed for juice
  • ½ tablespoon Honey
  • Salt and pepper to taste
  • 2 halved Calamansi Limes, grilled
  • Toasted ground Rice that has been pre-soaked and dried overnight - optional
  • Fresh Coriander leaves
  1. Chop up the pinuneg into miniature chunks to resemble chorizo crumbles. Place them in a skillet with a dash of oil, the garlic and ginger on a medium heat and sauté until fragrant and the pinuneg is dark on the outside – it will resemble chorizo when cooked
  2. In a saucepan of boiling water, blanch the snake beans and zucchini flowers. Once the beans and flowers are bright colors, take them out and drop them in an ice bath
  3. Prepare the vinaigrette by whisking all ingredients together – the vinaigrette will thicken the longer you whisk it together
  4. On the serving dish, place the beans, flowers and tomatoes in a stack in the middle. Sprinkle the salad with the pinuneg and drizzle the vinaigrette over the ingredients
  5. Lightly sprinkle the toasted ground rice over the salad – this adds a bit of crunch and nuttiness
  6. Add the remaining garnishes

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