My weekly vegan meal delivery service has just finished its 5th week. Cooking 4 meals for a large group is much more time consuming than I would have thought! However, when I'm organized and in a good rhythm it hardly feels like work. Today I finished off two salads and the lentil pasta dish for this week. I even had enough time to sit down and eat the extra bean salad, and what a treat that was! I snapped a quick photo, which lead to a recipe request, so here it is.
White Bean and Parsley Salad
(serves 4- side dish)
4 cups cooked white beans
2 cups parsley, chopped
1 cup cubed zucchini
1/2 purple onion, minced
Dressing:
1/3 cup olive oil
1/2 cup fresh lemon juice
1 tbsp Dijon mustard
4 cloves finely minced garlic
salt and pepper
Combine all ingredients. Prepare dressing, add and stir.
Feel free to adjust to your taste!
White Bean and Parsley Salad
(serves 4- side dish)
4 cups cooked white beans
2 cups parsley, chopped
1 cup cubed zucchini
1/2 purple onion, minced
Dressing:
1/3 cup olive oil
1/2 cup fresh lemon juice
1 tbsp Dijon mustard
4 cloves finely minced garlic
salt and pepper
Combine all ingredients. Prepare dressing, add and stir.
Feel free to adjust to your taste!