I actually first pulled this recipe together sometime around Valentine's Day a few years ago. So when I was trying to decide what to call it Sweet Tart Bean Salad came to mind. Why?
Valentine's Day - Sweet Tart - say it fast! OK. Corny I know...but this is one of our favorite salads. In fact, we even took the sweet tart bean salad recipe on vacation at one point and used the hotel kitchen to create it and take it along to a reunion with some friends we hadn't seen in a long time!
Fennel and edamame give this salad a nice crunch and a hint of sweetness. The apple adds the right amount of tartness. Put them together with the other ingredients, dress it right and you have a taste-fest worth the fuss! Try it - you'll see exactly what we mean!
Sweet-Tart Bean Salad
1 15 oz. can of Great Northern Beans
2/3 cup of edamame
1/2 large Granny Smith apple
1 small red bell pepper
1 small bulb of fennel
1 clove of garlic, minced
2 Tbsp. chopped fresh mint
1/4 cup of fresh, chopped basil
1/3 cup extra virgin olive oil
1 1/2 Tbsp. rice vinegar
1/4 cup of orange-pineapple juice
salt and ground black pepper to taste
How we make it
Cut fennel into thin slices. Finely dice
the red pepper and Granny Smith apple.
Drain and rinse the beans and place them
in a large bowl. Add in the fennel, red
pepper, edamame and apple.
In a blender, combine the juice, olive oil,
mint, basil, garlic and vinegar. Blend
until fully pureed and smooth.
Add to the bowl with the solid ingredients.
Toss gently to coat.
Season with salt and ground, black pepper.
Chill for at least 30 minutes.
Serve on a bed of romaine, baby spinach or
thinly sliced tomatoes.
Goes well with a nice fresh piece of rye
or pumpernickel bread.
Less than 30 g. of fat per serving.
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