Forks Over Knives Family by Alona Pulde M.D. & Matthew Lederman M.D

Author:Alona Pulde, M.D. & Matthew Lederman, M.D.
Language: eng
Format: epub
Publisher: Touchstone
Published: 2016-09-15T04:00:00+00:00

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Spinach and Kidney Bean Salad

Makes about 6 cups Ready in 15 minutes

This salad makes a great potluck dish because the vegetables stay fresh and crisp even when it is made in advance and stored in the refrigerator until ready to serve. If you have some leftover rice or another cooked grain, toss it in to turn this into a big, hearty meal.

1 (15-ounce) can red kidney beans, rinsed and drained (about 11/2 cups)

1 large carrot, grated (about 3/4 cup)

1 small cucumber, cut into 1/2-inch dice (about 3/4 cup)

1/2 red bell pepper, cut into 1/2-inch dice (about 1/2 cup)

1 bunch fresh spinach, finely chopped (2 to 3 cups)

1/4 cup finely chopped fresh parsley

1/2 to 1 cup Tahini Sauce

Sea salt and freshly ground black pepper

1. In a large salad bowl, place the beans, carrot, cucumber, bell pepper, spinach, and parsley. (If not serving immediately, cover the bowl and store in the refrigerator until ready to serve.)

2. When ready to serve, pour the tahini sauce over the salad and toss until well coated. Season with salt and pepper to taste. Serve.

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