Vegetarian

Green Beans in Tomato Sauce

Here’s an easy and healthy vegetable side dish recipe. Fresh green beans and tomatoes are in season, making this dish cheap and extra delicious. This vegetable side dish can be eaten hot or cold. It is highly recommended that you use the lemon juice if you choose to eat this cold.

Green Beans in Tomato Sauce

1 lb. fresh green beans, ends trimmed, then cut into thirds
1 lb. ripe tomatoes, peeled and diced
1 onion, coarsely chopped
3 tbsp olive oil
4 cloves garlic, finely chopped
1 tsp sugar
salt and pepper
Juice of ½ lemon (optional)

In a large frying pan over high heat, sauté the onion in the olive oil until golden.
Add the garlic, and cook, stirring frequently, until the garlic is fragrant, about 30 seconds.
Add the fresh green beans, tomatoes, sugar, and lemon juice (if using). Season with salt and pepper to taste.
Add a small amount of water if necessary to cover the beans. Simmer until the green beans are tender and the tomato sauce has reduced a bit, about 15-20 minutes.

Yield: Serves 6

This recipe was adapted from The New Book of Middle Eastern Food

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Black Bean Salad for Lunch or Camping

This easy black bean salad makes an excellent vegetarian lunch or camping recipe. It can be left in a cooler for a long time, and tastes even better after marinating for many hours. The black bean salad can be made up to two days in advance.

Black Bean Salad

2 15.5 oz. cans black beans (about 3½ cups cooked)
Juice of 3 limes
2 red, yellow, or orange bell peppers, seeded and diced
6 green onions, thinly sliced
2 tbsp honey
1 tbsp cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tsp salt

In a large bowl, make the lime dressing by combining the lime juice, honey, cumin, ground coriander, dried oregano and salt. Mix well with a fork or whisk. Then add the canned black beans, bell pepper, and green onions. Toss well.

If the black bean salad is being prepared in advance, cover and store in a cooler or refrigerator. Warm to room temperature before eating.

Yield: Serves 4

This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Cannellini Bean Salad with Lemon-Dill Vinaigrette

Cannellini beans are also known as white kidney beans. It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.

Cannellini Bean Salad with Lemon-Dill Vinaigrette

4 cups cooked cannellini beans (2 cups dried beans) or two 19 oz. cans, rinsed and drained
½ cup finely chopped red onion
2 small tomatoes, peeled and diced
¼ cup olive oil
¼ cup chopped fresh dill
2 tbsp fresh lemon juice
1 tbsp honey
¼ tsp salt
¼ tsp black pepper

In a large serving bowl, combine the cannellini beans, tomatoes, onion, and 3 tablespoons of dill.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt and pepper.
Add the dressing to the white bean salad. Toss well.
Season with salt and pepper to taste. Use the remaining dill as a garnish.

Yield: 6-8 servings

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans