Posted on August 24 2020
Vegan Beans and Tomato Salad Recipe
When it comes to salads, we have been hardwired that lots of veggies and greens are needed. However, this one is with two veggies always found in the kitchen. And like you are incomplete without your family; salads are incomplete without dressing. The magic lies with the dressing!
Weight manager – Green beans
- One cup of raw green beans has 31 calories, virtually no fat. It's fantastic to maintain your waistline.
- A good source of vitamin A, C and packed with minerals like potassium, calcium and magnesium.
- These protein-rich foods help to maintain healthy bones, hair and muscles.
Nutritional yeast is a vegan food product with a cheesy, nutty or savoury flavour.
It comes in both fortified and unfortified varieties and can be found inmost health food stores.
Fortified nutritional yeast contains high amounts of vitamin B12 and can be used to help prevent deficiency in vegans and vegetarians. Also, the beta-glucan in nutritional yeast may help lower cholesterol levels.
It is safe to use nutritional yeast in moderation, typically up to several tablespoons per day.A hearty healthy bowl of the beans and tomato salad is perfect for winters.
1 lb. (450g) green beans.
1 cup (150g) cherry. tomatoes
1 clove garlic, minced.
⅓ cup (15g) coriander, chopped.
2 tbsp. lemon juice.
2 tbsp nutritional yeast.
10- 12 soaked cashews.
For the dressing:
Trim the stem end of the green beans. Bring water to a boil in a large pot, and cook the beans for 3 minutes. Then drain and rinse with cold water, allowing them to cool completely.
Half the cherry tomatoes and place in a salad bowl. Once beans are cool cut them in 1-2 inch pieces and add to the salad bowl.
Make the dressing by placing the dressing ingredients in a food processor. Pulse until a smooth sauce has formed. Season to taste with salt and pepper.
Add the sauce to the green beans and tomatoes and mix well until coated. Serve immediately as a salad or side dish. Store covered in the fridge for 2-3 days.