Dietary Consideration/ Vegan, Gluten Free, Dairy Free, Low Fat, Sugar Free
Sorry I have been a few weeks behind on new recipes posts but we are currently working on opening several new locations so please bare with me. This week though is something special... During the summer months when there are Farmer's Markets every corner you turn, it's hard not to indulge yourself a little. Last week I was walking through Harvard Square in Cambridge MA when I came across a cute little farm stand with all sorts of fresh local produce including one of my seasonal favorites, wax beans (or yellow beans). I had read a recipe recently using these delicious beans but it involved goat cheese... so I was on a mission to make something we could all enjoy. See the recipe below! I hope you all enjoy this incredible bright and fresh summer salad. Oh and you would never know that it is vegan and gluten free!
|Harvard Square Farmer's Market in Cambridge MA|
|top left: blanching the beans | top right: purple Thai basil|
|top left: beans cooling in ice bath|
|All parts of the salad before assembly|
|bottom right: how beans look after coating with creamy sauce|
Yellow Bean & Cherry Tomato Salad
with Creamy Dressing (Vegan & Gluten Free)
12 Ounces yellow cherry tomatoes, halved
1 small shallot or onion, thinly sliced
Fresh ground black pepper
1 Jalapeno or Serrano chili, finely chopped
1/3 cup red wine vinager
1/4 cup olive oil
12 ounces yellow/wax beans, trimmed
1 container of Toffuti cream cheese
2 lemons, juiced and zested
12 fresh basil leaves (I used purple Thai bail but any kind will do), thinly sliced
Season the tomatoes and onion with salt and pepper. Add chili, vinegar, and olive oil. Let stand while you make all the other parts of the salad.
Bring a large pot of water to and boil and have a bowl of ice water prepared to cool the beans after cooking. Once the water comes to a boil throw in the beans and cook for about 5 minutes, then using a slotted spoon transfer the cooked beans into the prepared bowl of ice water. Once cooled cut the beans in half on the bias (an angle).
In another bowl combine the Toffuti, zest, lemon juice, 2 tablespoons of olive oil and 3 tablespoons of water in a bowl. Season with salt and pepper to taste. Toss in beans to coat.
Divide the beans between 4 bowl and top with the tomato mixture. Top with basil and fresh ground pepper. Serve immediately. ENJOY!