Green corn and bean salad

 

 

 

 

For abt. 4 Servings:
1.5 cups of soaked and cooked chickpeas
1.5 cups of green beans
1 cup of corn kernels
1 avocado, cut into small cubes
3-4 greek pickled olives, sliced
2 garlic cloves, minced
2 scallion stalks, sliced
1 celery stalk, chopped
1 tsp of fresh minced ginger root
3 Tbs of fresh chopped greens: terragon, thyme, basil…

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 chickpeas 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. You might also take raw corn kernels, if you like.

Blend chickpeas and corn with all solid ingredients. Prepare the dressing. Stir well and add to the salad. Mix whole salad and leave to cool in refrigerator. ©2012Sabineart.com

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