Thursday, March 22, 2018
CHEESE-Y CHARRED CORN & GREEN BEAN SALAD WITH GRAPE TOMATOES
It's not so nice out now, but last week we had some sunny, warmish days-- enough to make me think of making a hearty salad for lunch instead of a soup. It was almost shopping day, so I studied the contents of my refrigerator and freezer for what needed using and/or what was available, colorful and tasty. I already had some of my staple low-fat balsamic vinaigrette made (see recipe below), so I kept that in mind as well.
So, here's what I came up with on short notice. It was easy to throw together and a hit with my husband (and also fed us for two lunches). I hope you will enjoy it as much as we did!
BRYANNA'S CHEESE-Y CHARRED CORN & GREEN BEAN SALAD WITH GRAPE TOMATOES
Serves 4
1 lb. slender fresh young green beans
1 tablespoon dark sesame oil
1 medium onion (whatever kind you like-- I used a white one), chopped
1 cup fresh or thawed frozen sweet corn kernels
1 cup red grape tomatoes, sliced in half lengthwise
about 1/2 cup Low-Fat Balsamic Vinaigrette (recipe below) or similar type of vinaigrette
1/4 to 1/2 cup of your favorite vegan Parmesan substitute (I used EarthIsland/FollowYour Heart)
Pick over the green beans, removing stems, and cook until tender, but not limp. Cook them however you prefer-- they can be steamed, microwaved (in a tiny bit of water in a covered casserole), or brought to a boil just covered in water on the stove, then simmered for a few minutes, u ntil done to your liking.
Drain the beans in a colander and run cold water over them until they cool off a bit. Leave in the colander to drain further.
Saute the onion in the sesame oil until they are softened and a little browned around the edges. set aside.
Spread the corn kernels on an oiled baking sheet and place about 4" under your oven's broiler. Broil until they start to char a bit, toss them a bit with a spatula and mound them up a bit in the middle of the pan and broil for a few minutes more. Set aside.
When everything is ready, toss the green beans, onion and corn together in a medium-sized serving bowl with the sliced grape tomatoes and salad dressing. Divided between serving bowls and sprinkle each serving with some of the cheese.
Nutrition Facts
Nutrition (per serving): 204 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 172mg sodium, 458.7mg potassium, 29.9g carbohydrates, 5.8g fiber, 5.4g sugar, 8.3g protein, 5.2 points.
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BRYANNA'S BALSAMIC VINAIGRETTE
This is a good basic dressing for many types of salads.
Yield: 1 1/2 cups Servings: 12
1 serving= 2 tablespoons
1 cup Fat-Free Oil Substitute for salad Dressings OR aquafaba (unsalted chickpea broth from canned or home-cooked)
1/4 cup extra virgin olive oil
1/4 cup good-quality balsamic vinegar (I prefer Costco's Kirkland Signature brand, which is affordable, yet aged for 3 years and contains no wine vinegar or caramel color, unlike the 60-day-aged supermarket IGP brands. See http://www.costcoconnection.ca/connectioncaeng/20180506/?pg=89#pg89)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 clove garlic, crushed
1 teaspoon salt
Whisk, shake, or blend the ingredients together well, bottle and store in the refrigerator.
Nutrition Facts
Nutrition (per serving): 50 calories, 40 calories from fat, 4.6g total fat, 0mg cholesterol, 175.5mg sodium, 12.9mg potassium, 2.6g carbohydrates, less than 1g fiber, 1.1g sugar, less than 1g protein, 1.5 points.
Enjoy!
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4 comments:
Looks delicious!
Just made your balsamic dressing. It is wonderful and perfectly balanced! Thank you so much!
Bryanna! I can't find a general comment place so need to post here. The lemon curd is amazing. I want to stand around the parsnip display at the coop and tell people to buy the !24%^ parsnips and go home and make lemon curd. I adopted a non vegan lemon saffron ice cream using your amazing Lemon Curd. THANK YOU!
Angie, Thank you so much for writing! I'm so glad you like it! PS: Here's an ice cream recipe I devised to use the lemon curd: VEGAN LEMON CURD ICE CREAM WITH RHUBARB/GINGER JAM SWIRL https://veganfeastkitchen.blogspot.ca/2013/08/creamy-vegan-lemon-curd-ice-cream-with.html
PPS: you can just comment on whatever blog post you're commenting on-- even if it's an old post, I'll see it.
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