If you have planted your own garden (which I highly recommend) now is really when you start reaping the rewards.
So for this Meatless Monday I took a cue from the wonderful garden veggies that are bursting with color and vitamins and made a protein packed salad from them…
Garden Green Bean Salad
1 qt of fresh green beans (or yellow)
1 large garden cucumber, halved and sliced
30 cherry tomatoes, halved
1/4 small red onion, cut in ribbons
1 can organic kidney beans, rinsed and drained
1 can organic garbanzo beans, rinsed and drained
1 Tbsp olive oil
3 Tbsp apple cider vinegar
1 heaping tsp garlic powder
freshly ground sea salt and pepper
parsley for garnish
Blanch the green beans by cooking them in a medium pot of boiling water for 2 minutes and then transferring them to a bowl of cold water for 2 minutes. Drain and rinse the beans and then trim the ends and cut them in halves.
In a medium mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder and lots of salt and pepper.
Add all the vegetables and beans to a large bowl and toss gently with the dressing until well coated. You may want to add a bit more salt and pepper before serving.
Garnish with some parsley.
Love this Meatless Monday recipe?
Want vegan recipes delivered to your inbox?