Perfectly cooked beans with thinly sliced yellow peppers, watermelon radish, kohlrabi and garlic chives give this salad fresh, light flavours and a great crunchy texture.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
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Green Bean & Vegetable Salad
GREEN BEANS – trim off top stem. Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check if it cooked to your liking. DRAIN and plunge into ice water to stop the cooking process.
SLICE cooked beans in half at an angle and add to a mixing bowl.
PEEL watermelon radish + kohlrabi, slice into disks, stack the disks and cut into matchsticks a similar thickness to the green beans.
CORE and slice pepper – julienne | matchsticks a similar thickness to the green beans.
ADD all thinly sliced vegetables to the mixing bowl with green beans; mix well.
DRESS simply with a splash of white balsamic, sherry or chardonnay vinegar, olive oil + sea salt if you like to use them.
PLATE 2 cups salad greens and top with green beans salad. Garnish with garlic chives and flowers.
USE FRESH BEANS yellow, green or purple – note purple beans turn green when cooked.
SWAP | ADD Garlic Chives for basil, parsley, cilantro, chives, scallions, shallots, dill, mint, sorrel, bronze fennel fronds.
SWAP & ADD any finely sliced raw vegetables like; carrots, cucumber, celery, daikon or red radish, sliced snow peas, snap peas, yellow zucchini, yellow beetroot, asparagus.
ADD SLICED cherry tomatoes, tomatillos + basil leaves.