Prep:
10 minutes
Makes:
10 servings
Utensil:
5 Qt./4.7 L Roaster with Cover
small mixing bowl
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
Recipe Description:
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com
1
cup
black beans, soaked overnight, or Eden canned organic beans
(194
g)
3
cups
filtered water (no water needed if canned beans are used)
(700
mL)
1
tablespoon
mustard
(16
g)
1
tablespoon
honey
(21
g)
2
tablespoons
lemon juice
(30
mL)
1⁄4
cup
extra virgin olive oil
(60
mL)
3
scallions, minced
1⁄4
cup
parsley, minced
(15
g)
1⁄4
cup
fresh mint, minced
(7
g)
Directions:
- Drain soaked beans and rinse well with water. Drain again.
- In roaster, combine beans and water over medium heat. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for 1 - 1½ hours. Drain beans.
- In a small mixing bowl, whisk together mustard, honey, lemon juice, apple cider vinegar, sea salt and oil. Pour over warm beans.
- When the beans have cooled, toss together with vegetables and herbs. Enjoy!
Tips:
- Feel free to substitute the black beans for kidney beans, chickpeas or white beans. You can even mix a few different beans for a colourful and festive salad. Beans are satisfying as they are loaded with protein and fiber. Top this salad on fresh greens or a pile of quinoa or brown rice.
Directions
Tips
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