1 cup cooked garbanzo beans
1 cup cooked kidney beans
1 cup cooked organic edamame beans
1 cup raw green beans, trimmed and cut in half
1/2 red onion, sliced very thin
12 cherry tomatoes, cut in half
Lemon Mustard Vinaigrette:
2 tablespoons extra virgin olive oil
1 tablespoon rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons prepared mustard
1/4 teaspoon salt
Whisk all of the vinaigrette ingredients together and pour over the beans & vegetables. Mix gently. Refrigerate for at least an hour.
Brown Rice and Black Bean Salad
1 (15 ounce) can black beans, rinsed, drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked brown rice
1 (3 1/2 ounce) package crumbled reduced fat feta cheese (I use the kind with tomato and basil)
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup Italian dressing
2 tablespoons fresh cilantro or parsley, chopped
Mix all ingredients. Refrigerate at least one hour before serving.
Creamy Cucumber Salad
2 large cucumbers, peeled and thinly sliced
1/2 cup sour cream
1/4 cider or champagne vinegar
1/2 tsp salt
1/4 tsp ground black pepper
3 T chopped fresh dill
Combine all ingredients. Refrigerate before serving.
No comments:
Post a Comment