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Crispy Beans with Quick Pickled Veggies

quick-pickled-summer-veggies (2)

A couple of weeks ago I turned 31. I worked on my birthday and it wasn’t like the best, blah blah blah – I’m over it. But, I love my birthday, I love getting older. Each year I celebrate small transitions to a better, wiser, happier Earthling. I’m working on letting go of the unimportants, you know – the small stuff, the pointlessness, the worries, the materials, the what-ifs.  I’m working on becoming a more secure me. It isn’t always easy. Life is not always easy, we know this. But I’m learning to really enjoy the process and that is, liberating.

I’m not a girl who obsesses over each new wrinkle and grey hair found. Laugh lines, freckles, sun-spots, my word I’ve got tons because this fair-skinned goddess didn’t learn how to properly wear sunscreen until age 28. Though I’ve yet to find a grey – so maybe ask me again when I do.



I think we can all agree that embracing life here on this planet, at every stage is a beautiful adventure. So today I want to celebrate my birthday and ALL THE BIRTHDAYS with this HUGE GIVEAWAY – sponsored by Food Should Taste Good!!

Food Should Taste Good Chips – we all know ’em because they’re freaking amazing. A super tasty, super high-quality, naturally gluten-free, verified non-GMO chip. We’re talking the best of the very best people. My favorite is the Sweet Potato. Perfectly sweet, perfectly savory – maybe even one of my favorite chips of all time. And…did you guys know that they make kimchi flavored chips? Umm, I think this rules, thoughts on this?

I’m proud to announce that over the next couple months I’ll be bringing you some super crispy, chippy creations. No chips and dip for this lady – I’ll definitely be thinking outside the box with these. Starting with these Crispy Beans with Quick Pickled Veggies; this flavor explosion is going to blow your mind. And now for the giveaway…

One of you is going to win all of this:

{1} 9 Piece Square Dipping Set
{1} Nostalgia Electric Fondue Pot with 6 forks
{1} Stainless Steel Snack Bowl
{1} $100 Visa Gift Card

And, of course an awesome variety of Food Should Taste Good products!!

To enter, you must first be following me on Pinterest and/or Instagram. Then leave me a comment at the bottom of this post telling me what your favorite Food Should Taste Good Chip flavor is. If you don’t know or have never tried FSTG chips, check out their full flavor list here. You must live in the United States, winner will be randomly selected and notified by email on September 5, 2014.


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quick-pickled-summer-veggies (1)

Crispy Beans

This serves 2 entree sized portions + takes just 30 minutes.


  • {1} quart of yellow or green beans
  • 1 farm fresh egg
  • 3 cups Multigrain Chips, or your favorite flavor
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic granules

Preheat your oven to 375.

Wash and trim the ends off your beans.

In food processor combine the chips, sea salt and garlic granules. Pulse until finely-coarse, think breadcrumb texture. You could also probably do this part by hand, just slowly mashing them with a wooden spoon in a bowl until the desired texture forms. Then pour the crumbs into a shallow dish. And, in a separate shallow dish whisk your egg.

Dip your beans one by one in the egg and then roll them into the chip crumbs. Place onto a baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway through.

Quick Pickled Late-Sumer Veggies

These flavor packed gems will keep in your refrigerator for up to two weeks.


  • 1 cup white vinegar
  • 1 teaspoons sea salt
  • 1 tablespoon raw honey
  • 1/4 teaspoon black peppercorns, optional
  • 3 collard leaves, ribs removed + finely shredded
  • 1 ear corn, off the cob
  • 1/2 red pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 2 – 3 shallots, thinly sliced
  • 1 cup filtered water

In a small sauce pan heat the vinegar, sea salt + honey until they are all full dissolved and near boiling.

Layer all of your veggies in a mason jar {or any other 24 ounce glass jar with a lid} – then pour the piping hot vinegar mixture on top. Add in the peppercorns and let sit to nearly room temperature. Lastly add the filtered water, cover it with the lid, give it shake and pop it in the refrigerator. The veggies are essentially ready now, but I prefer them very cold so I let them sit refrigerated for at least an hour before eating.

To assemble, plate the crispy beans and then top them with the veggies. Both are components are amazing on their own, but their flavor and texture when combined is kinda mind-blowing.

{{this giveaway is closed}} 


{{disclaimer}} This post is in partnership with the Food Should Taste Good + Philly FoodWorks, this helps support the continued growth and development of my site. All opinions are my own.

Gaby Dalkin

Thursday 23rd of October 2014

Amazing use of texture in this meal. MUST EAT IT ALL NOW!


Thursday 4th of September 2014

I've never tried them, but I bet my favorite would be the White Cheddar! I follow you on Pinterest,

Keri case

Thursday 4th of September 2014

I haven't tried any of them but the guacamole sounds so good!!


Thursday 4th of September 2014

Can't wait to make these pickled treats with my leftover veggies at the end of the week. Great idea. :-)

I'm all about the olive flavor. Delish!


Thursday 4th of September 2014

Girl, I follow you on the pintrest and the instagram. I haven't tried these chips yet, but am now on a mission to find the Kimchi flavor!

Comments are closed.