Monday, August 10, 2015

Meatless Monday: Garden Green Bean Salad

This one of my favorite months of the year - there are farmer's markets everywhere filled with tons of local, fresh produce - its an amazing time for wonderful, healthy food.
If you have planted your own garden (which I highly recommend) now is really when you start reaping the rewards. 
So for this Meatless Monday I took a cue from the wonderful garden veggies that are bursting with color and vitamins and made a protein packed salad from them…

Garden Green Bean Salad
1 qt of fresh green beans (or yellow)
1 large garden cucumber, halved and sliced
30 cherry tomatoes, halved
1/4 small red onion, cut in ribbons
1 can organic kidney beans, rinsed and drained
1 can organic garbanzo beans, rinsed and drained
1 Tbsp olive oil
3 Tbsp apple cider vinegar
1 heaping tsp garlic powder
freshly ground sea salt and pepper
parsley for garnish

Blanch the green beans by cooking them in a medium pot of boiling water for 2 minutes and then transferring them to a bowl of cold water for 2 minutes. Drain and rinse the beans and then trim the ends and cut them in halves. 
In a medium mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder and lots of salt and pepper. 
Add all the vegetables and beans to a large bowl and toss gently with the dressing until well coated. You may want to add a bit more salt and pepper before serving. 
Garnish with some parsley.

Sending you sunshine, happiness and garden veggie love,

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