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....