BONUS VIDEO! This is the last of my cooking videos from last year that I had ‘in the vault’. Check out these in addition to weekly Real World Plant Based Diet videos.
In this video, I create a healthy vegan Italian Bean Salad that is fulling enough for a full meal at lunch or dinner. I also made pan fried yellow squash to go with this by sauteing in a little olive oil and topping with salt & pepper. Both recipes can easily be made McDougall friendly (no oil) by leaving out the small amounts of oil and using a non-stick pan for sauteing.
Let me know in the comments if you give this salad a try.
ITALIAN BEAN SALAD
Makes 4 servings
Ingredients:
2 14 oz cans cannellini beans, drained and rinsed
2 shallots, finely diced
Juice of 1 lemon
1/2 cup plain non-dairy yogurt
1/4 cup chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon dijon mustard
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon salt
Ground black pepper
4 cups mixed baby lettuces
Directions:
1. In a large bowl, mix beans, shallots, lemon juice, yogurt, parsley, tarragon, mustard, oil, vinegar, salt & ground black pepper to taste. Let marinate at room temperature for 15 minutes.
2. Add baby lettuce to bean salad mixture. You can roughly chop the baby greens if you prefer (we like ours chopped a bit). Stir well to create one big salad.
3. Serve as side salads or a good sized portion in a bowl for a nice summer meal.
Notes:
1. If you leave out the olive oil, this will be McDougall friendly and still delicious.
2. Serve with pan fried zucchini or yellow squash. If you want an even more filling high starch meal, add some roasted potatoes as well (Simon’s favorite food!).
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Yogurt Making Video with Yogurt Maker: https://youtu.be/1mG-jmlEfSM
Yogurt Making Video with no yogurt maker needed: https://youtu.be/oPyKleb4kTU
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