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Seventh-day Adventist Church

SALAD

MEDITERANEAN SALAD (Serves 8)

 

2 c. garbanzo beans, canned                                 

 1/2 onion, yellow small

1/2 yellow pepper, fresh diced                             

 1 bell pepper, red fresh diced                                    

 1/2 c olives, black sliced                                        

2 tomatoes, diced                                             

1 tsp garlic, crushed                                              

1/4 tsp. cumin, ground seeds                            

1/8 tsp. or less cayenne pepper                            

 1/4 tsp. salt

1/2 c dressing, Vegenaise or Vegan Mayonaise

 

THREE-BEAN SALAD

2 (14.5-oz) can cut green beans, rinsed and drained

1 (14.5-oz) can kidney beans, rinsed and drained

1 (14.5-oz) can garbanzo beans, rinsed and drained

1/2 cup diced red onion

1 red bell pepper, diced

1/3 c olive oil

1/3 c apple cider vinegar and rice vinegar together to make the 1/3 cup

1/3 cup or less granulated sugar

1/2 t. salt and small dash of cayenne pepper

INSTRUCTION:  1) In a large bowl, combine the beans, onion, and bell pepper. 2) In a small saucepan set over medium heat, whisk together the olive oil, vinegar, sugar, salt, and pepper until sugar dissolves. 3) Cook mixture for 2 minutes and then pour it over the bean mixture and thoroughly toss to combine.  4) Serve immediately or refrigerate, covered, until ready to serve.

 

VEGAN EGG SALAD

1 block (454g) medium-firm tofu, drained and patted dry then chopped into small cubes.

6 Tbs. vegan mayonnaise

2 Tbs. nutritional yeast

2 tsp Dijon mustard

2 green onions, chopped or 1/2 c. diced sweet onion

3/4 tsp black salt

1/4 tsp turmeric

Salt and pepper to taste.  

Mix it all together and enjoy on top of salad or as a sandwich spread.

Related Information

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