Bean Salad Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we’re making a green bean salad and I don’t mean green beans but I mean beans with greens.

Beans are difficult for some people to digest as evidence by the digestive process that sometimes happen, you know what I’m talking about. The best way to get your beans digesting is to eat them with a whole bunch of green vegetables.

So I’ve got some red kidney beans that I have cooked here and as always when you cook beans, you don’t want to cook them with any salt in them. So these have been cook with no salt, just in water.

And I added some combo which is a sea vegetable that helps to break down the protein in the beans. Now beans, excellent source of protein but the great thing about them is rather than having a fat like in animal protein, they have fiber which helps them digest as well.

So, I’ve got those cooked and the next thing I’m gonna do is get the salad dressing going. So that the flavors has a little bit of time to melt together while I get my vegetables cut.

And vegetables I’m using are broccoli, green pepper and some leaf lettuce. Excellent greens!

So I’m making a sweet mustard dressing for this salad, one of my favorite dressing for beans. So I’ve got some mustard there and I used stone ground but dijon just as nice.

I’m gonna add a little bit of brown rice syrup for the sweetness, mustard of course is very tiny so having this sweetness helps to offset that. Then I’m going to add some olive oil. Here we go, and some balsamic vinegar.

Whisk that all together and you’re set to go. I’m just gonna add a touch of salt so that it brings the vinegar and theoil together and that’s your dressing. Pretty easy! Right?

Because we cooked the beans without salt and then it takes at least ten minutes for the flavor to enter to the beans after being cooked. What I’m gonna do is put these dressings over the beans in the salad bowl while I cut my veggies.

So I’ve got some green pepper in here and broccoli, I just wanted to show you I also put the stem of the broccoli if you just cut off the tough outer skin of the stem, excellent in the middle.

Throw them in there and then all are left is lettuce and your ready to go!

So just toss and serve and your ready to go!

Beautiful dinner, a green bean salad and this will help to make your salad more interesting by putting some delicious and filling beans in there and also make beans more easily digested by putting them with a whole bunch of green vegetables.

So good on both sides! You can get the recipe for this and other healthy vegan dinners at HealthyVeganRecipes.net.