Green Soybean, Corn, And Artichoke Salad

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* Exported from MasterCook *

 

Green Soybean, Corn, And Artichoke Salad

 

Recipe By : Veggie Life Magazine, September 1998, page 26

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Main Dish Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh or frozen green soybean kernels

2 cups fresh or frozen corn kernels

1 red bell pepper -- finely chopped

6 ounces jarred 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 salt

1/2 teaspoon 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), 13 g PROT, 7 g FAT, 21 g CARB, 295 mg

SOD, 0 mg CHOL, 3 g FIBER.

 

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