Green Soybean, Corn and Artichoke Salad

[Guest guest]

Green Soybean, Corn and Artichoke Salad

Makes 8 servings

Previously posted to Christian Vegan Cooking by Denise

 

1-1/2 pounds fresh or frozen green soybean kernels

2 cups fresh or frozen corn kernels

1 red bell pepper, finely chopped

1 6-ounce jar marinated artichoke hearts, drained and chopped, liquid

reserved

1/2 cup minced red onion

2 ribs celery, minced

1/4 cup chopped Italian parsley

6 ounces lite silken tofu

2 tablespoons seasoned rice vinegar

1 tablespoon Dijon-style mustard

1/2 teaspoon each, salt and pepper

1 tablespoon chopped fresh tarragon (optional)

 

1. Set a large pot of water to boil. Add beans and corn to boiling

water. When water returns to the boil, about 4 minutes, pour through a

colander to drain. Rinse in cool water and drain again.

 

2. In a salad bowl, combine beans, corn, pepper, artichokes, onion,

celery, and parsley.

 

3. In blender or food processor, combine tofu, vinegar, artichoke

liquid, mustard, salt, and pepper. Process until smooth. Pour over

vegetables, add tarragon if using, and toss to mix well.

 

 

Per serving: 196 cal (34% from fat), 13g prot, 7 g fat (1g sat fat), 1g

carb, 295mg sod, 0mg chol, 3g fiber

 

(Veggie Life magazine, Spring 2002, " Veggie Life Cookbook Pages " )

 

 

<)))>< Christian Vegan Cooking

http://www.Christian-Vegan-Cooking

[Guest guest]

Greetings,

 

Here is another recipe from the Spring issue of Veggie Life magazine:

 

Green Soybean, Corn and Artichoke Salad

 

 

1 and 1/2 lbs fresh or frozen green soybeans (edamame)

2 cups fresh or frozen corn kernels

1 red bell pepper, finely chopped

1 6-ounce jar marinated artichoke hearts,

drained and chopped, liquid reserved

1/2 cup minced red onion

2 ribs celery, minced

1/4 cup chopped Italian parsley

6 ounces lite silken tofu

2 tablespoons seasoned rice vinegar

1 tablespoon dijon-style mustard

1/2 teaspoon each, salt and pepper

1 tablespoon chopped fresh tarragon(optional)

 

 

1. Set a pot of water to boil. Add beans and corn to boiling water. When

water returns to the boil, about 4 minutes, pour through a colander to drain.

Rinse in cool water and drain again.

 

2. In a bowl, combine beans, corn, pepper, artichokes, onion, celery, and

parsley.

 

3. In blender or food processor, combine tofu, vinegar, artichoke liquid,

mustard, salt and pepper. Process until smooth. Pour over vegetables, add

tarragon if using, and toss to mix well.

 

Makes 8 servings

 

Per serving: 196 calories, 13 g protein, 7 g fat, 3 g fiber

 

 

Happy soybean- eating

 

Christine