The Bean Salad for Today

Victoria Dwek Victoria Dwek
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Beans are in style for a few reasons. 1) The health benefits. 2) Because other proteins are getting very expensive, beans get a chance to shine. But, and I’m sorry for offending prior bean salads, really, they are not very appealing at all. When I think of “bean salad” I think of something that came about as a result of someone opening a bunch of cans and dumping them into a bowl. Well, it was about time for an update! This one is fresh, vibrant, healthy, and no, it does not taste like you’re eating something from a can (even though we didn’t boil beans and did open two cans).

20m 8
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Directions

  1. Bring a pot of water to a boil. Add corn and boil for 10 minutes. Let cool and cut off kernels (check corn according to your local kashrus agency instructions).

  2. In a bowl, combine corn, peppers, kohlrabi, red onion, beans, lentils, and parsley (that touch of green adds a lot, both for the taste and looks!).

  3. In a small bowl, combine all dressing ingredients. Toss with salad. I’m happy with this quantity of dressing, but feel free to adjust any dressing ingredients if you prefer a more vinegary/sweet/saltier taste.

Credits

Description:
Photography by James Stefiuk

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