Green Bean Salad
I came up with this when I had a bunch of green beans to use up. I’m new to raw and couldn’t find any recipes for raw green beans. The measurements are estimated, I suggest that you go with your own flavor instincts. You could add cashews, almonds, or sesame seeds if you want but I didn’t bother.
3 cup green beans, chopped into 1 inch pieces
3 carrots, chopped
2 cobs of corn, kernals removed from cob
1 red bell pepper, chopped
1 cup brocolli, florets cut bite-sized
1 chunk of ginger, chopped
3 clove garlic, chopped
.33 cup nama shoyu soy sauce
.33 cup cold-pressed olive oil
maple syrup, to taste
1 hot pepper, dash of cayenne, or chili flakes, (optional)
2 tablespoon organic miso
drizzle of sesame oil
Put chopped green beans, carrots, corn kernals, broccoli florets, peppers, and any other fresh veggie you desire, into a bowl.
Blend the ginger, garlic, soy sauce, olive oil, maple syrup, and choice of heat (if using),miso, and sesame oil in blender until smooth. Pour dressing to taste over vegetables. Mix evenly. Chill in fridge for an hour or two to let the flavor soak in. Enjoy.