ASIAN BEAN SALAD

asian bean

MAKES 4 SERVINGS

  • 1 Cup fresh green beans, cut in 1 inch pieces
  • 5 fresh ripe tangerines, peeled and pieced
  • ½ cup sweet red onion, thinly sliced
  • ½ cup edamame beans (soybeans), removed from skins
  • 3 tablespoons sunflower seeds

Tahini Dressing Ingredients

  • 2 teaspoons tahini
  • 1 garlic cloves or shallot, quartered
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar (with no sugar added)
  • 2 tablespoons low-sodium soy sauce or 2 teaspoons Bragg Liquid Aminos
  • 2 teaspoons fresh ginger root, diced or grated
  • ½ teaspoon Real Salt
  • ½ teaspoon black pepper

Dressing Preparation

  1. In a blender, put tahini, garlic (or shallot), vinegar, soy sauce, ginger, salt, and pepper. Blend briefly.
  2. While blender is running add oil in a slow stream. Set dressing aside.

Preparation

  1. Place green beans in boiling water for about 3 or 4 minutes. Make sure they remain crisp. Remove and immediately rinse with cold water.
  2. Take tangerine slices and gently try to remove white pulpy portions, be sure to remove visible seeds. Do this over the salad mixing bowl to catch tangerine juice.
  3. In the salad bowl, mix green beans, onion, edamame, and tangerine.
  4. Drizzle with dressing of choice and top with sunflower seeds.

 

Nutrition Per Serving

Dressing Alone

82 Calories, 2g Carbohydrates, 1g Saturated Fat, 572 mg Sodium, 1g Protein, 8g Fat, 0mg Cholesterol, 0g Fiber

 

Nutrition Per Serving

With Dressing

188 Calories, 19g Carbohydrates, 2g Saturated Fat, 862mg Sodium, 5g Protein, 11g Fat, 0mg Cholesterol, 7g Fiber

 

 

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