Meatless Monday Recipes: Post-Thanksgiving Salads

Reader Contribution by Jessica Kellner

Happy Monday-After-Thanksgiving! I hope everyone had an excellent Thanksgiving weekend. I did, and if yours was like mine (and most of America’s), it was filled with decadent foods and sweet treats we might not eat much of the rest of the year. After all the holiday indulgence, I’m craving some meals that are light and nutritious, so I thought I’d share some favorite recipes for salads. Although some salad staples such as tomatoes and cucumbers are out of season now, you can still make delicious, nutritious salads with the things that are in season. Salad greens will grow in most climates year-round, and you can marinate or bake veggies that aren’t usually salad-bound for unique additions. Think sliced and sauteed zucchini or eggplant, marinated mushrooms or pickled beets! Regardless of what type of salad you make, you can whip up some easy, inexpensive homemade dressings using these recipes (or your own versions of them)!

This Herbed Three-Bean Salad relies on canned or dried beans, vinegar, oil and herbs. You can use frozen organic green beans instead of fresh if you like.

Three-Bean SaladServes 10 to 12.

1 pound fresh green beans, steamed until tender-crisp
15-ounce can kidney beans, drained, or 1 1/2 cups cooked dry beans
15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked dry beans
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
2 teaspoons red or white wine vinegar
About 2 tablespoons fresh savory, minced
1 tablespoon fresh marjoram, minced
Salt, pepper and sugar to taste

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