Bean Salad with light dressing





For abt. 4 Servings:
1.5 cups of soaked and cooked black beans

1.5 cups of green beans
1 cup of corn kernels
3-4 greek pickled olives, sliced
2 garlic cloves, minced
2 scallion stalks, sliced
1 tsp of fresh minced ginger root
2 Tbs of fresh chopped parsley
1 cup of cleaned and picked watercress leaves

For the dressing:
3 tbs orange juice
2 Tbs lime juice
1.5 Tbs extra virgin cold pressed olive oil
1 Tbs soy sauce
1 small tsp Mirin (or white wine)
1 Tbs nutritional yeast
2 sprigs of fresh thyme
1 Tbs dried epazote
Salt and pepper to taste

Boil the soaked beans in a pressure cooker for abt. 12 minutes at the or according to instructions, drain and set aside.

Bring water to boil in a big pot, add the green beans and cook for abt. 10 minutes or until tender. Remove the beans with a slotted spoon, rinse with cold water to retain color and cut the beans in 1″ pieces. Boil the chucked corn for 5 minutes, drain and set aside.

Blend Beans and corn with the other solid ingredients. Stir in watercress. Prepare the dressing. Stir well and add to the salad. Mix whole salad and leave to cool in refrigerator. ©

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