![]() Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Add chopped green beans and blanch for 2-3 minutes in boiling water. Add several cups of water into a medium-sized pot and bring to a boil. 1.5 tbsp extra virgin olive oil, or more to tasteġ.8 tbsp fresh lemon juice (about 1.5 lemons).1/3 cup packed fresh parsley, finely chopped.1 jalapeno, seeded and finely chopped (optional).1 (15-oz) can Red Kidney Beans (ditto above), or 1.5 cups cooked.1 (15-oz) can chickpeas (I use Eden Organic BPA-free), or 1.5 cups cooked.1 cup chopped green beans, stems removed.It should keep for at least 3-4 days in an air-tight container or jar, perhaps longer. If you can make it in advance I suggest doing so. Like many bean salads, it tastes better as it sits and is even better the next day once the dressing has mingled with the beans and veggies. Plus, who only eats 1/2 cup of bean salad anyway? Certainly not this girl. This recipe makes 5 cups worth, whereas the one I pick up from the grocery store has about three 1/2 cup servings per 350g container (granted, the salads from Costco are much larger and a better deal). It’s also a better bang for your buck and you can save even more money if you make the beans from scratch. This recipe has more bite from the lemon, Dijon, and apple cider vinegar, but I countered the acidity with a bit of pure maple syrup. Another advantage of preparing food at home – it’s often healthier without even trying. ![]() ![]() ![]() My version has the same ingredients (with the addition of jalapeno), but the nutrition stats turned out quite a bit better with half the fat and calories per serving. Well, have no fear this version is bursting with fresh, crisp vegetables. Am I the only one who loves mushy bean salads? Sometimes when I’m in a crunch for dinner, I pick one up and pair it with a simple salad. You can find these pre-made salads at Costco and various grocery stores in the refrigerator section (however, I’m not sure if they are sold in the US?). In addition to hummus that rocks my face off, Fontaine Santé also makes hearty salads – and many of them are vegan. This time, I had my sights set on a Fontaine Santé Three-Bean Salad. I’ve recreated the Detox salad and Layered Salad with Orange Ginger Dressing from Whole Foods, the Adzuki Bean & Quinoa Tabbouleh Salad and Pink Flamingo Smoothie from Fresh restaurant, Endurance Crackers from Chocolatree Café, and the Layered Raw Taco Salad from The Naked Sprout, to name just a few. One of my favourite things to do is recreate a dish or meal that I’ve enjoyed at a restaurant or purchased in a store. ![]()
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