Three Bean Salad

This recipe for Three Bean Salad is a family favourite and is from the Vegan Beans from Around the World book.

2 cups cooked kidney beans or 1 (15 oz) can drained and rinsed
1 (15 oz) can chickpeas drained and rinsed
2 cups cut blanched green beans (canned are not recommended, thawed frozen cut green beans work)

Roasted Chickpeas Recipe and Win a Copy of Vegan Beans Book

I made this crunchy roasted chickpeas with 1 container of canned chickpeas. First drain, rinse and remove the moisture of the chickpeas with a paper towel. Add chillie powder, cumin, salt and 2 tbsp olive oil to the chickpeas. Spread the coated chickpeas on a baking sheet in a single layer. Bake until crispy on the middle rack of the oven for about 40 minutes in a 400F oven. Check on the chickpeas to make sure it does not burn.

Green beans ginger lemon curry

Tangy green beans flavoured with ginger.

2 cups green beans cut into thin slices

1 tbsp ginger grated

3 tbsp vegetable oil

1/4 tsp mustard seeds

1 tsp cumin seeds ground

1/4 tsp turmeric

2 green chillie cut into two or to taste

1/4 tsp salt to taste

1 tsp lemon juice

1/4 cup water optional see note

2 tbsp coriander leaves chopped

Heat oil add mustard seeds when it begins to pop add ginger, beans, chillie and spices.

Add the lemon juice and water, cook the beans in low heat covered for about 10 minutes till it is tender.

Finally add the coriander leaves and remove from heat. If there is water, increase heat and let the water evaporate.

Can add vegetable or chicken soup 1/2 cube or 1/4 cup stock water instead of water or can omit water and cook in its own steam.

This goes to Healing food ginger and garlic.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First