Mediterranean bean salad

Mediterranean bean salad

Aromatic vegan salad with green beans, peppers and mushrooms. Topped off with a fine dressing. Perfect as a side dish for grilled food and with other summer dishes. Vegan, gluten-free and particularly rich in valuable fiber and vegetable protein.

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 155kcal

Ingredients

FOR THE GREEN BEANS:

800 g Green beans washed and cut off the ends, cut into pieces 5-6 cm long.
1 tbspn Baking soda
1 tbspn Salt

FOR THE REST OF THE SALAD:

30 ml Olive oil
300 g Mushrooms sliced
1 Piece Red onion peeled and diced
1 tbspn Italian herbs
1 tbspn Garlic powder
1 tbspn Salt
⅛ tbspn Nutmeg
Pepper to taste
1 Piece Paprika red diced
1 Piece Bell bell pepper yellow diced
200 g Smoked tofu diced
175 ml Vegetable broth
100 ml White wine vinegar

AS TOPPING:

Fresh basil

Metrisch - Tassenangaben

Instructions

Heat a large pot of water and bring to a boil. Add salt and green beans. Stir and add baking soda.
800 g Green beans, 1 tbspn Baking soda, 1 tbspn Salt
Cook for 10-15 minutes until beans are soft but still firm to the bite.
Drain and rinse with cold water. Set aside.
Heat a large pot and pour in olive oil. Add mushrooms and red onion, stir and sauté. Add Italian herbs, garlic powder, salt, nutmeg and pepper. Stir. Cover and cook for 5-7 minutes until mushrooms are soft.
30 ml Olive oil, 300 g Mushrooms, 1 Piece Red onion, 1 tbspn Italian herbs, 1 tbspn Garlic powder, 1 tbspn Salt, ⅛ tbspn Nutmeg, Pepper to taste
Remove from heat and set aside.
Provide a large salad bowl. Add green beans, mushrooms, red bell bell pepper, yellow bell bell pepper, smoked tofu, vegetable broth and white wine vinegar and stir. Taste and add a tsp of maple syrup if needed to balance the acidity. Cover and refrigerate for at least 4 hours or overnight to infuse.
800 g Green beans, 1 Piece Paprika red, 1 Piece Bell bell pepper yellow, 200 g Smoked tofu, 175 ml Vegetable broth
Season again, portion onto plates, garnish with fresh parsley and enjoy!
Store remaining lettuce in an airtight container in the refrigerator for up to 4 days.

Nutrition