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Green Beans
Green Bean Salad



2 cups green beans, cut into 1/2 inch pieces &
-- lightly steamed.
1 medium golden beet, grated raw
1 medium red pepper, sliced thin, raw
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
-- & add 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 olive oil


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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Vegetarian Recipes

Above photo from stock.xchng.

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