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Bean Salads

Simple Green Bean Salad

green bean salad

This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It’s perfect to make as a side dish for a barbecue night.

 

Simple Green Bean Salad
Serves: 8
 
Ingredients
  • 1 lb green beans
  • 25 cherry tomatoes, cut in half
  • 1 bell pepper
  • 3 French shallots, finely chopped
  • 50 mL olive oil
  • 25 mL balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ¼ cup fresh parsley
  • salt and pepper
Instructions
  1. Strain the beans and steam for about 6 minutes. Remove from heat and immerse in cold water to stop cooking. Drain.
  2. Cut the cherry tomatoes add them to the beans. Chop the pepper and shallots; add to the salad.
  3. Mix together all the remaining ingredients for the vinaigrette and pour over the salad.
  4. Mix and marinate in the refrigerator at least 1 hour before serving.
  5. Sprinkle with fresh parsley.

 

Marinated Black-Eyed Peas

Marinated black-eyed peas ("Texas Caviar")

Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Serve in small quantities to add protein to the plate, almost like a relish. Double the recipe to make more of a potluck-sized serving. Photos by Evan Atlas. Continue Reading…

Chickpea Salad with Tomatoes and Basil

Chickpea tomato olive salad recipe

This easy chickpea salad, filled with flavorful tomatoes and aromatic basil, makes a good lunch on its own with whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as part of a summer meal, served with a cold soup or fresh corn. It’s especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. Continue Reading…

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