|2 servings||calories per servings 550||protein serving 24 g||carbs per serving 69 g||total fat per serving 23 g|
A colorful medley of seasonal summer beans and a handful of crunchy walnuts make a satisfying meal, especially when draped in a savory dressing that’s zesty and creamy like a classic Caesar - but made vegan-friendly, without any dairy or eggs. Toasted, warm pita soaks up every drop of your tasty homemade dressing.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||14 g|
Fill a saucepan half full with about 4 cups water. Place over high heat.
MISE EN PLACE
• Peel and finely chop shallot.
• Peel and finely chop garlic.
• Squeeze 2 tablespoons lemon juice.
• Trim snap beans. Cut into 2-inch pieces.
When water boils, stir in butter beans. Reduce heat to medium. Simmer until beans begin to become tender, about 8 minutes.
While butter beans cook, in a bowl, whisk together shallot, garlic, mayonnaise, mustard, measured lemon juice, aminos and nutritional yeast.
To saucepan, add snap beans and edamame. Cook until all beans are crisp-tender, about 3 minutes.
• In a large bowl, combine 2 cups ice and about 4 cups water. Place by the stove.
• Using a slotted spoon, transfer beans to ice bath. Let cool.
• Drain well. Discard any ice.
Toss beans with dressing.
Toast pita as desired.
• Divide bean salad between 2 plates.
• Garnish with walnuts.
• Serve with pita, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...