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White Bean and Parsley Salad

3/25/2012

3 Comments

 
Picture
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!

3 Comments
Laura link
3/26/2012 05:44:46 am

I love this recipe! I have a busy week with work so I whipped this up to keep on hand for lunches and snacks. I did tweak some ingredients: I used a white onion instead of red and I subbed a cucumber for the zucchini. I'm actually rather partial to zucchini, but they aren't in season here and are quite pathetic looking. I also added a touch of sage, as it's one of my favourite herbs to put with onion and garlic.

Thanks for the suggestion! I will definitely make this again.

Reply
Andrea Lussing
3/26/2012 08:39:50 am

Thanks for the ideas Laura! I also think adding corn would be really great. I'm really happy I was able to inspire you!

Reply
Laura
3/26/2012 12:02:40 pm

Oh, yeah! That would be good. I also thought some Kalamata olives would be good.

I have a recipe for a great salad that has a similar feel as the white bean. Maybe you'd like it too; it's perfect for spring and it keeps well in the fridge for prolonged enjoyment over the week. Check it out here: http://lauragmanifold.tumblr.com/post/4472888359/spring-eats
It can be easily made vegan and gluten free (I posted the recipe last year before I became vegan).




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