Thursday, May 11, 2017

Cannellini and Green Bean Salad

Yield: 4 servings

4 handfuls green beans
1 can white cannellini beans, drained and rinsed
1 tbsp balsamic vinegar
1/4 cup olive oil
1 tbsp tamari
1 tsp smoked paprika
1 tbsp nutritional yeast
3 tbsp lemon juice
3 tbsp green onion, finely chopped
3 tbsp cilantro, finely chopped
salt and pepper
1 tsp lemon zest
1/4 cup toasted almond slivers

1. In a medium sized pot, bring at least 6 cups of water to a boil with 1 teaspoon of salt. Add green beans and cook for for about 3 minutes, or until just tender. Immediately plunge into ice cold water to stop cooking.
2. In a small bowl, mix balsamic vinegar, olive oil, tamari, paprika, nutritional yeast, lemon juice, green onion, cilantro, and salt and pepper.
3. Plate cannellini beans and top with green beans. Pour dressing over and toss gently.
4. Garnish with lemon zest and toasted almonds.

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