Our recipe this week comes from Santa Cruz author Elizabeth Borelli, who is about to release her healthy eating guide called Beanalicious Living. You can read about her in the Summer issue of EMB. Click here. She says, “This yummy dish is named for what feels like a splash of sunshine beaming in when the salad hits the palate.” It’s very easy to prepare, and flexible: select your favorite small beans from the shortlist of options below, and the rest is a breeze.
For the bean salad:
- 3 cups green lentils, adzuki, or mung beans, precooked and cooled
- 2 medium tomatoes, seeded and diced (½ to 1 cup)
- ¼ cup Cilantro Mint Sauce*
- 2 cups kale leaves (stems removed), diced
- ⅛ cup raw or roasted sunflower seeds
Prepare your beans: drain and rinse dry lentils or beans, then add to a large saucepan; fill with water to 6 inches over the top of the dry beans. Turn heat to medium-high and bring to a low boil, then reduce heat to simmer. Simmer green lentils for 25–35 minutes on the stovetop. Cook adzuki or mung beans for 1 to 1¼ hours. Drain in rinse them in cool water when they’re done.
Toss all ingredients in a large bowl. That’s it! Let marinate for at least 30 minutes before serving; this dish is great the next day, too.
For the Cilantro Mint Sauce
• 1 serrano chili pepper, seeds removed (optional)
• 2 bunches cilantro leaves
• 1 cup mint leaves
• 4 tablespoons lime juice (fresh if available)
• 1 tablespoon Bragg Liquid Aminos
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 scallions, greens removed
Place all ingredients in blender or food processor and blend until smooth. Makes 1½ cups. Store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.