Green Soybean, Corn, and Artichoke Salad

[Guest guest]

These recipes were taken from a pamphlet, that culled these from the pages of

Veggie-Life, so they're not new. I know I made this long ago, with excellent

results.

 

 

* Exported from MasterCook *

 

Green Soybean, Corn, and Artichoke Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh or frozen green soybean kernels

2 cups fresh or frozen corn kernels

1 red bell pepper -- finely chopped

1 jar marinated artichoke hearts -- (6-ounce) drained and

chopped, liquid reserved

1/2 cup minced red onion

2 ribs celery -- minced

1/4 cup chopped Italian parsley

6 ounces lite silken tofu

2 tablespoons seasoned rice vinegar

1 tablespoon Dijon-style mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped fresh tarragon -- (optional)

 

Multi-colored confetti salad, strewn with plump, creamy beans and dotted with

sweet red bells.

 

1. Set a large pot of water to boil. Add beans and corn to boiling water. When

water returns to the boil, about 4 minutes, pour through a colander to dram'.

Rinse 'in cool water and drain again.

 

2. In a salad bowl, combine beans, corn, pepper, artichokes, onion, celery, and

parsley.

 

3. In blender or food processor, combine tofu, vinegar, artichoke liquid,

mustard, salt, and pepper. Process until smooth. Pour over vegetables, add

tarragon if using, and toss to mix well.

 

VEGAN

 

PER SERVING: 196 CAL (34% from fat), 13g PROT, 7g FAT, 21g CARB, 295mg SOD, 0mg

CHOL, 39 FIBER

 

 

Source:

" 2002 Front Porch Collection "

 

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Per Serving (excluding unknown items): 15 Calories; trace Fat (17.5% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 177mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0