Legume Salad
This salad can easily become a complete meal when it’s served with fresh bread and cheese. It can also be used to fill tortillas. Serves 4.
- 1 can (14-19 oz/398-540 mL) mixed beans, drained and rinsed
- 1 tomato, diced
- 2 green onions, cut into pieces
- 1⁄2 red or yellow bell pepper, diced
- 1⁄2 zucchini, diced
- 250 mL (1 cup) halved trimmed green beans
Dressing
- 15 mL (1 tbsp) white wine vinegar
- 15 mL (1 tbsp) olive oil
- 5 mL (1 tsp) Dijon mustard
- Pinch herbes de Provence (see Tip)
- Pinch Salt and freshly ground black pepper
1. In a salad bowl, combine mixed beans, tomato, green onions, bell pepper and zucchini.
2. In a steamer basket set in a pot of boiling water, steam green beans for about 5 minutes or until tender-crisp.
3. Dressing: In a small bowl, combine vinegar, oil, mustard, herbes de Provence, and salt and black pepper to taste. Pour over vegetables. Wait at least 15 minutes for flavours to blend before serving.
Tip
Herbes de Provence is a dried herb mixture from southern France. It most often includes thyme, savory, rosemary, marjoram, sage, lavender, bay leaves and basil, as well as fennel seeds. There are many commercial varieties available.
Excerpted from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin. Photographs copyright © 2009 Headlight, Text © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
This article is from Canadian Teacher Magazine’s Sept/Oct 2012 issue.
