Summer Bean & Cauliflower Salad With A Zesty Edge

I love this salad, it’s so easy to make, so very nutritious and delicious, and a work of art on your serving dish.  You will enjoy this any time of year.  Drizzle with lemon on top, and my choice is to serve this warm.  I recommend serving it with hot crunchy garlic bread !

 

INGREDIENTS

2 cups cooked borlotti beans, or other of your choice

1 cauliflower – use the florets

freshly cut flat leaf parsley

chopped red onions

2 cloves garlic, very finely chopped

6 lemon wedges

olive oil for drizzling

sea salt (to taste)

METHOD

  1. Use pre-cooked borlotti beans – either soak and boil, or use from the can as I did
  2. Pre-steam your cauliflower until tender, and allow to cool
  3. Arrange your cauliflower florets in a serving dish, then add the garlic and beans, top with the onions, and garnish with the parsley.
  4. Drizzle on the olive oil, add salt to taste, and decorate with your lemon wedges. Eh Voilà !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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