Multicolor Bean and Vegetable Salad

Name: Multicolor Bean and Vegetable Salad
Yield: Makes 6 cups (1.5 ml)
Ingredients: 3 cups (750 ml) of two or more of the following vegetables, or use whatever vegetables you have on hand:; 3 cups (750 ml) cooked or canned beans (one type or a combination of several), drained and rinsed; Freshly ground black pepper; 1½ teaspoons (7 ml) light miso; 1 teaspoon (5 ml) Dijon mustard; 1 teaspoon (5 ml) minced garlic or garlic powder; Green beans, cut into 2-inch lengths and steamed until tender-crisp; Corn, fresh or frozen and thawed; Cherry tomatoes, halved; Celery, diced; Cauliflower florets; Broccoli florets; Bell peppers, diced; Asparagus, sliced diagonally and steamed until tender-crisp; Pickled artichoke hearts; Pickles, sliced or diced; Zucchini, sliced or diced; Olives, whole or sliced; Napa cabbage, sliced; Snow peas, whole or sliced diagonally; 2 tablespoons (30 ml) white balsamic vinegar, apple cider vinegar, or lemon juice; 1 tablespoon (15 ml) fresh dill, or 1 teaspoon (5 ml) dried dill weed

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Make your own salad with the following guide for a meal you’re sure to enjoy. Serve it over a bed of torn or chopped fresh salad greens.

Ingredients

Marinade

2 tablespoons (30 ml) white balsamic vinegar, apple cider vinegar, or lemon juice
1

Gluten-free
Vegan

Method

To make the marinade, put the vinegar, dill, garlic, and mustard in a small jar. Add the miso and press it with a spoon to help disperse it. Seal tightly and shake until well combined. Season with pepper to taste.

Put the beans in a large bowl. Add the marinade and stir to coat the beans. Cover and refrigerate for at least 6 hours, stirring occasionally. Mix in the vegetables and option