Green Bean Salad

Serves: 6
Total Calories: 62


1 pound fresh green beans stems trimmed
2 tablespoons olive oil
1 to 2 tablespoon shoyu or tamari sauce
2 tablespoons Dijon style mustard
2 tablespoons lemon juice
2 cloves garlic pressed
1/3 cup thinly sliced red bell pepper
1/3 cup thinly sliced sweet onion
3 tablespoons minced fresh parsley


1. Place the beans on a steamer basket that is set in a pot over an inch or so of water. Bring the water to a boil, cover the pot, and steam until the beans are tender-crisp. Transfer to a large shallow bowl or casserole dish.
2. Mix together the oil, shoyu, mustard, lemon juice, and garlic in a small bowl and pour over the beans.
3. Add all the remaining ingredients and toss gently. Serve warm, at room temperature, or chilled.

For a Change . . .
* For Green Bean Salad Almandine, use flaxseed oil instead of olive oil. Also use balsamic vinegar instead of lemon, and add 1/2 cup toasted sliced almonds in Step 3.

Nutritional Facts:

Serves: 6
Total Calories: 62
Calories from Fat: 40

This Green Bean Salad recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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