Green Bean Salad
2 cups green beans, cut into 1/2
inch pieces &
1 medium golden beet, grated
1 medium red pepper, sliced thin,
1/4 cup parsley, finely chopped
1/4 cup tamari toasted sunflower
seeds (dry roast in
cast iron pan until slightly brown; remove from heat
3 tbs tamari)
1/4 cup lemon juice
1 1/2 tsp honey
1/4 tsp sea salt
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 cup extra virgin, cold pressed
Combine vegetables and sunflower seeds in a bowl. Whisk together all dressing ingredients except
oil. Slowly add oil to achieve a creamy
consistency. Toss with vegetables.
Recipe by: Emma Prost
"If you are looking for something different than ordinary leaf-based salads, I highly recommend this one. The vegetables and dressing are tasty and go very well together. The beans have a nice crunch to them. This salad would make a nice side dish to any meal.
Robin Russell, Tester
Recipe published: Winter, 2008
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Above photo from stock.xchng.
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