In an effort to eat more vegetables we are trying to make more salads for lunch as a side instead of chips (its so hard when Lund's has the amazing Tavern Mustard chips). We really aren't big fans of just a green salad so have been looking for other alternatives. This is one of the first ones we tried & I've already made it twice this week. It comes together really quickly, smells heavenly of garlic & fresh basil & looks beautiful with the bright green & red. The original recipe called for canned soybeans but I usually have some mukimame (shelled soybeans) in the freezer to eat as snacks. They work perfect for this recipe because they have a nice bite to them & you can just use what you need while keeping the rest frozen for another time (open a can & you are stuck with finding a use for the leftovers right away). We've also changed the dressing a bit because we felt it was a little too heavy on the mustard but it can easily be changed to suit your taste.
Marinated Soybean & Tomato Salad
adapted from Dr. Weil's My Optimum Health Plan
1/2 c frozen soybeans
1 med tomato, seeded & chopped
1 t olive oil
1 t garlic, finely chopped
1 t balsamic vinegar
1/2 t Dijon mustard
1/4 c basil leaves, finely chopped
Microwave the soybeans on high for 30 - 40 seconds just to thaw them. Mix the the olive oil, vinegar, garlic & mustard in a bowl, add the tomato and the beans. Stir in the chopped basil and let the mixture sit for at least an hour to blend the seasonings. Serve at room temperature.
Makes 1 serving but is easily increased.
Next time I think I'll try adding a little red onion....
2 comments:
Thanks for posting this recipe. I finally tried it tonight. It was really garlicky but very tasty. I used red and yellow heirlooms and they looked beautiful with the bright green soybeans. I'll definitely make it again, although next time I'll use less garlic. Keep the summer salads coming!
Cannot WAIT to try this! Hen House has the best local grown heirlooms. Thanks!!
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