How To make Bean Salad with Mustard Marinade
2 1/2 c Cooked beans
(pinto, kidney, :
black, garbonzo) 1/2 c Scallions, thinly sliced
1/2 c Grated carrot
1/2 bn Parsley; chopped
Alfalfa sprouts Pita bread or tortillas DRESSING:
3 tb Apple cider or rice vinegar
2 tb Eden low sodium tamari
1 ts Prepared mustard
1 tb Sesame tahini
3 tb Water
Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve. Nutritional information per serving: Protein: 20 grams (20%); Carbohydrates: 71 grams (72%); Fat: 4 grams (9%); Calories: 389; Sodium: 672 mg.; Cholesterol: 0 mg. Exchanges: 4 1/2 starch/bread, 1 lean meat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
How To make Bean Salad with Mustard Marinade's Videos
Green Bean Salad
Follow us:
Web:
Facebook:
Twitter:
Pinterest:
Instagram: @vvsupremo
#LoveMyQueso
Full recipe:
Ingredients:
2 Tbsp. shallot, finely chopped
1 Tbsp. white wine vinegar
1 tsp. garlic, minced
1 tsp. Dijon mustard
½ tsp. + 1 Tbsp. kosher salt (separated)
¼ tsp. ground black pepper
1 Tbsp. parsley, finely chopped
¼ cup extra virgin olive oil
1 lb. fresh green beans, discard stem & cut into thirds, on a bias
2 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
1 (4.5 oz.) Wedge Sierra® Brand Cotija Cheese from V&V SUPREMO®
Preparation:
1. In a small bowl, whisk shallot, white wine vinegar, garlic, Dijon mustard, ½ tsp. kosher salt, black pepper, parsley, and extra virgin olive oil until well combined. Set aside.
2. Pre-heat a non-stick skillet over medium heat for 2 minutes. Cut Cotija wedge in half lengthwise, place the two halves in the skillet and sear each side for 30 seconds. When done, cut each slice lengthwise and then into small cubes. Set aside.
3. Boil 2 quarts of water with 1 Tbsp. kosher salt. Add in green beans and boil for 2 ½ minutes. Drain and transfer beans to a medium bowl. Add dressing to warm beans along with grated and seared Cotija cheese. Serve, & enjoy!
Mediterranean Green Bean Salad | Fresh + Healthy Summer Salad Recipe
Mediterranean Green Bean Salad:
This Fresh Green Bean Salad features bight seasonal produce including green beans and tomatoes! The Greek inspired dressing is tart and tangy and comes together in no-time. Enjoy for lunch or as a side dish all summer long!
30 Minute Meals eBook:
One Pot Dinners eBook:
Breakfast Made Easy eBook:
Dessert Made Easy eBook:
Purchase my Cookbook Meals Made Easy Here:
SUBSCRIBE to #TheDomesticGeek for weekly #recipes:
____________________________________________________________________
Amazon Links are Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
SHOP THIS VIDEO:
Frequently Used and Favorite Items:
Glass Mixing Bowls:
Muffin Tin:
Parchment Muffin Liners:
Ice Cream Scoop:
_________________________________________________________________
Healthy Breakfast Recipes:
Healthy Lunch Recipes:
Healthy Dinner Recipes:
____________________________________________________________________
ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
SUBSCRIBE to #TheDomesticGeek for weekly #recipes:
*SOME links provided above are affiliate links
Green Bean Salad with Mustard Vinaigrette on Food Tube! - #FeelGoodChallenge | Cook With Amber
Week 3 of my January # FeelGoodChallenge is here and it's all about getting more veggies on our plates. I wanted to share one of my favorite veggie dishes: My Green Bean Salad wth a Tangy Mustard Vinaigrette! The green beans still have a crunch to them, you have the bite from the red onion, nutty almonds and a creamy tangy salty dressing that is fantastic! It's SO good in fact, that Jamie Oliver wanted it on his FoodTube channel!
So here is the link to the actual cooking video on Food Tube:
This is pretty simple to make and it is perfect as a side of a main dish, or even by itself!
Recipe: cookwithamber.com
This dish is perfect for this week's challenge because we are going to try to get half our plate to be veggies! If you need some inspiration, I made a YouTube playlist with a TON of my veggie recipes. You guys are gonna kill it!
I'll be on social media every day to let you know how I'm doing. See you there!
-Amber
---
♥ About Amber:
♥ See all recipes:
♥ Facebook!
♥ Tweet!
♥ Instagram!
Jamie Oliver's principles for superb salads
Principles of superb salads. Video taken from Jamie's app jamieshomecookingskills.com
Creamy Macaroni Salad
Get the Recipe:
⭐️ Macaroni salad is a creamy pasta salad that never disappoints. You can make it with simple veggies and a tangy mayo-yogurt dressing.
The result is a delicious summer salad with a cooling crunch and luscious creaminess. You can make it ahead and serve it as a main or side dish for potlucks, picnics, and barbecues.
⭐️ Ingredients
½ pound (230 grams) pasta elbow macaroni or other
1 cup (150 grams) frozen peas
1 red bell pepper diced
1 carrot grated
1 red onion finely chopped
1 rib celery thinly sliced
½ cup dill pickles chopped
MACARONI SALAD DRESSING
½ cup (120 grams) vegan mayo or regular mayo
½ cup (130 grams) Greek yogurt or non-dairy yogurt
2 tablespoons (30 grams) apple cider vinegar
1 tablespoon (15 grams) mustard yellow or Dijon
1 tablespoon (12 grams) sugar
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
Whole Foods Bean Salad
@Alexawhatsfordinner can’t stop thinking about the marinated beans from Whole Foods, so she made her own version at home! (relaxed emoji) They’re an absolutely delightful addition to any charcuterie board, but also make a great make-ahead lunch! (sunglasses emoji)
INGREDIENTS
1 14-ounce can of butter beans, drained
1 Tbsp sunflower oil
⅓ cup red wine vinegar
2 tsp kosher salt
1 tsp freshly ground black pepper
2 green onions, thinly sliced
¼ cup finely chopped roasted red peppers
¼ cup fresh finely chopped fresh parsley
PREPARATION
1. In a large bowl, toss together the beans, sunflower oil, red wine vinegar, salt, black pepper, green onions, roasted red peppers, and parsley until evenly combined. Let sit for at least 30 minutes to meld the flavors.
2. Serve the bean salad on a charcuterie board, cheese plate, or eat as-is for a snack or for lunch. Any leftovers will keep in an airtight container in the refrigerator for up to 3 days.
3. Enjoy!