Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, September 24, 2009

Pinto Bean Salad

Music: soundtrack to Bullets Over Broadway

This week, I've made great use of the tomato abundance (as well as some cucumbers Jim found as he began the fall garden clean up). I made more gazpacho as well as lots of fresh salads. We're pretty much eating tomatoes at every meal! Must enjoy them while we have them.

This is a very simple recipe from Shortcut Vegan:

Pinto Bean Salad w/Lemony Maple-Mustard Dressing:

1 3/4 C cooked pinto beans (or 1 15-oz can, drained & rinsed)

1 finely diced red or green pepper (or some roasted red peppers)

1 small onion, finely diced

Fresh squeezed lemon juice to taste

Lemony Maple-Mustard Dressing


In a large bowl, combine all ingredients. Refrigerate if time allows for flavors to blend. When re-serving, add more lemon juice to taste.


Lemony Maple-Mustard Dressing

2 tbsp tamari

1 tbsp Dijon mustard

1 tbsp pure maple syrup

2-4 tbsp fresh squeezed lemon juice

I also added sea salt & pepper to mine.


Here I enjoy it mounded over lettuce, with added carrots, jalapeno, tomatoes, & cucumber.











This is gazpacho served with cherry tomatoes, chopped onions & cucumber, hummus on toasted sprouted bread with fresh tomato, the Pinto Bean salad, & a side salad of roasted beets, tomatoes, avocado, cucumbers, & onions.










This is kidney beans over brown basmati rice, side salad of lettuce, onions, carrots, & tomatoes with a side of roasted beets & the leftover Salt & Vinegar Potatoes.

To make the beans, I use my basic simple quick recipe:

1 can of beans of your choice
1/2 tbsp oil of your choice
1 small onion, diced
1 green or red pepper, chopped
Sea salt, pepper, cumin to taste

In a small saucepan, on medium heat, saute onion & pepper in the oil & spices until onions are translucent & peppers are soft. Add beans & cook until warmed through. Sometimes I'll also add jalapeno pepper to spice things up. Serve over rice, in burritos, any way you want!

Side salad of cherry tomatoes, jalapeno, & onion slices with lemon juice, sea salt & pepper, along with a Tempeh Salad in pita pockets with lettuce, onion, & fresh tomato slices.

So much good food to eat; the hard part for me is deciding WHAT to eat!



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