Summer Squash & Bean Salad

This dish is good for warm days or even a potluck dinner. While I used Black eyed peas, you can use any bean you like. I would recommend dry beans that you soak & sprout to increase digestion & nutrition, but canned beans will work in a pinch.

 

Why black-eyed peas? According to one source, it is high enough in protein to be in the meat/protein category. It is also low in calories & carbs. So why not try them?

Utensils: cutting board & knife, pot for cooking beans, colander if sprouting, large bowl
Prep Time: About  15 minutes with cooked beans, 30 for soaked beans (Does not count sprouting time)*
Cooking time: None if using canned beans; 30 minutes if using rehydrated or sprouted beans
Categories: GF, DF, no sugar added, Vegan

Ingredients (Organic when possible)

one cup cooked black-eyed peas or other bean*
1/2 yellow zucchini or sumer squash, washed & coarsely chopped
1/2 zucchini, washed & coarsely chopped
1/2 small red onion, cut into crescents
salt & pepper or 21 Seasoning Salute from Trader Joe’s
2 Tbl. olive oil
juice of 1/2 lemon
parsley, chives, dill or other herbs of choice, washed & minced

Directions

1. Preheat oven to 375 degrees F. If using dried beans that have soaked and/sprouted, place in enough water to cover and simmer ’til tender, 15-30 minutes depending on the bean. Sprouted beans take less time. *
2. Wash & cut veggies and place in a large bowl. Toss with one tablespoon of the olive oil, salt and pepper or 21 Seasoning Salute
3. Place on lightly oiled cookie sheet or pan lined with parchment paper and bake for about 15 minutes, turning once or twice.  Place on broil for 2-3 minutes for a crisper flavor.
4. Shut off oven. Check beans. If tender, drain. (If using canned, just rinse and place back in large bowl). Keep squash in oven ’til beans are done, if serving hot. Remove them from oven if serving cold.
5. Combine drained beans and veggies. Toss with the other tablespoon of olive oil. Add herbs and toss well. Serve hot or cold. (If using canned beans, you will need to heat them briefly in a pot on the stove with their liquid and then drain it.)

Serve immediately if they are to be eaten hot; chill for a cold salad. Serves 3-5 depending on if it is a side dish or an entree.

* To sprout, soak beans overnight in more than enough water to cover. Drain & place in a large colander over a bowl. Rinse 3 2 or 3 times a day and by the second or third day they are ready to cook. You can freeze them and use only part of what you need or cook the whole batch. Sprouting (and freezing) reduce cooking time.

 

One Response to “Summer Squash & Bean Salad”

  1. Mary-Lou Meyers Says:

    Thanks for the recipes, if you concentrate on “living” food, it won’t let you down,
    nor will the trials and tribulations of every day. I know what the garden means
    to Dave digging in the rich dirt and nourishing his family, and the meals
    that often result are more than life-sustaining.

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