1/4 cup extra virgin olive oil
1 tbspn lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
dash of maple syrup or honey
2 Tbspn minced fresh thyme (or 2-3 teaspoons dried)
pinch of sea salt
black pepper to taste
1 1/2 cups cooked (or canned) garbanzo and/or cannellini and/or adzuki and/or kidney beans, and/or edamame (pick some different colors to mix together, this recipe calls for 4 1/2 cups beans, if you choose to add more, be sure to add more of all other ingrediants, so it is not dry)
1 cup (about 1/2 onion) finely chopped red onion
2 shallots, finely chopped
2 green onions, finely chopped
3 sticks of celery, sliced thin on vertical
1/2 cup fresh parsley, chopped
1/4 cup cilantro and/or chives
1/4 lb. green beans
Mix together the olive oil, lemon juice, vinegar, mustard, sweetener, thyme, salt & pepper
In a separate bowl, mix all of the beans, red onion, shallots, green onions, celery, parsley and cilantro.
Pour liquid over the beans, toss lightly
Remove stems of the green beans, vertically cut into small pieces, add to lightly salted boiling water adn blanch for 2-3 minutes, until tender and bright green. Drain and run under cold water to stop the cooking and maintain the color.
Add green beans to salad, more salt & pepper if you like.
Serve at room temp or chilled on a bed of lettuce or by itself
No comments:
Post a Comment