Ingredients (use vegan versions): 1 bag dried black beans 1 bag frozen corn 1 green pepper, diced 1 red pepper, diced 3 tomatoes, diced 1/2 small red onion, diced handful cilantro, minced 8 cups water 1/4 cup lemon juice 1/4 cup white vinegar (preferably herb) salt and pepper to taste Directions: Soak beans overnight. Cook […]
Ingredients (use vegan versions): 1 16-oz can chickpeas 1/4 – 1/2 cup lemon or lime juice 1/2 onion, chopped 2 cloves garlic, minced salt and pepper to taste Directions: Essentially all you have to do is mix this together well after chopping up the onion and mincing the garlic. I find this easy to do
Quick Chickpea Salad Read More »
Ingredients (use vegan versions): 2 LARGE CANS BLACK BEANS 1 CAN WHITE CORN 4 PLUM TOMATOES 1 MEDIUM RED ONION 1/2 GREEN PEPPER HANDFUL FRESH CILANTRO OR 1/2 tablespoon DRIED CILANTRO 1/2 tablespoon SALT 1/4 CUP BALSAMIC VINEGAR 1 tablespoon OLIVE OIL 2 CHIPOTLE PEPPERS 1/2 tablespoon MINCED GARLIC Directions: 1. DRAIN AND RINSE BLACK
Ingredients (use vegan versions): 1-2 cans chickpeas (garbanzo beans) amount depends on how hungry you are! 1/2-1 onion, finely chopped* 1-3 stalks celery, as desired s pinch of fresh, minced garlic salt/fresh ground pepper to taste 1 Tablespoon Nayonaise Directions: * If you want to take ‘the edge’ off the onions, you can put them
Kerry’s Chickpea Salad Read More »
Ingredients (use vegan versions): Meuslix greens or assorted prepackaged organic lettuce fresh organic tomatoes canned kidney beans diced firm tofu (optional) seasonings / herbs fat-free organic dressing or balsamic vinaigrette cucumbers fresh artichokes (in vinegar) red onions Directions: First, open prepackaged lettuce mix of your choice. Add all of your cucumbers, tomatoes, red onions. Also
Field of Dreams Salad Read More »
Ingredients (use vegan versions): 1 can dark kidney beans (rinsed) vegetable cooked noodles (rotini) 2 Tablespoons Italian salad dressing 1/2 green bell pepper, chopped 1/4 red onion, chopped Directions: Combine all ingredients, refrigerate & eat!! The tri-colored veggie noodles work best, but plain ones could be used too, I guess. Serves: 2-3 Preparation time: 10
Kidney Bean Salad Read More »
Ingredients (use vegan versions): 1 medium size carrot, julienned 1/2 lb. white radish, julienned (daikon) 1 tablespoon salt 1 tablespoon sesame oil 1 tablespoon rice vinegar 1/4 tablespoon soy sauce 1/4 tablespoon vegan sugar pinch cayenne Directions: Put the carrot and radish in a bowl. Add the salt, mix well and let sit for 1
Korean Carrot and White Radish Salad Read More »
This is a simple but great little recipe I was given almost 30 years ago whilst holidaying in France, and it’s been one of my favorites ever since. It is not a recipe for people who don’t like garlic, but if you love garlic & you love tomatoes then you’ll most probably love this recipe! and it’s super-easy to make.
French Tomato Side Salad Read More »
Ingredients (use vegan versions): one can of chick peas, drained a diced up sweet red pepper, green pepper, yello and orange pepper 1 half of a cup of snow peas 2 tablespoons of minced parsley 1 teaspoon of lemon juice 1 half of a cup of extra-virgin olive oil 1 small, diced carrot 1 cup
Murdle’s Chick Pea Salad Read More »
Ingredients (use vegan versions): 1 Large Shallots (minced) 1 Large Lemon (juiced) 1 Cup Walnuts (minced) 1/2 Cup Grape Seed Oil Salt & Pepper Directions: Mince or grind the Walnuts then toast or bake @ 350 for 3- 5 minutes (brownish color). Mince the Shallots. In a glass bowl, add the Oil and squeeze all
Lemon Walnut Shallot Dressing Read More »
