Tangy Bean Salad

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TANGY BEAN SALAD

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Protein: 13 grams

Fiber: 12 grams

Polyunsaturated fat: 3 grams

Saturated fat: 1 grams

 

Contains: Vitamins B1, B2, C, E, FA, N

Minerals: Ca, Cu, Fe, Mg, Zn

 

 

INGREDIENTS:

 

1 1/3 cups cooked red kidney beans

1 1/3 cups cooked chick peas (garbanzo beans)

1 1/2 cups fresh peas, lightly steamed

6 scallions, diced

salt

black pepper

 

FOR THE DRESSING:

 

1/4 cup orange juice

2 tablespoons lemon juice

1 tablespoons sunflower oil

1 clove garlic, crushed

2 teaspoons soysauce (Braggs Sauce is also just as good)

1 teaspoon frozen concentrated apple juice or a 1/2 teaspoon sugar (vegans

shoudl use either raw sugar or turbinado sugar or another alternative to

white table sugar)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 1/2 cups thinly sliced mushrooms

 

SERVES: 6 to 8

 

PREPARE AND COOK:

 

1. Mix the cooked beans, chickpeas and peas together with the scallions.

 

2. Mix all the dressing ingredients together except the mushrooms, then stir

in the mushrooms. Let stand for 30 minutes to let the flavors blend together.

 

3. Pour the dressing over the bean salad and toss. Season with salt and

pepper if desired.

 

RESOURCES:

 

Vegetarian Cooking; contributing editor: Sarah Brown

 

-+- Hope -+-

SAHM to Raina Louise 8/22/99

and Baby #2 due Feb 2001

PROUD to be cloth diapering, sleep sharing, natural living, vegan family!