Posted on August 24 2020
Vegan Beans and Tomato Salad Recipe
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.