Easy, Fat-Free Green Bean Salad

fat free green bean saladSo, I realized that this past Thanksgiving was my 4th — 4th! — annual vegan Thanksgiving. And for the first time ever, as I mentioned, the entirety of my extended family joined along in the spirit of the vegan Thanksgiving and there was no turkey to be found.

At one time, I would have thought that a turkey-less, entirely vegan Thanksgiving would mean I’d feel lighter and not stuffed to my breaking point after eating. I was wrong. And I’m here to set the record straight. It is entirely possible to way overeat  and induce a food-coma even if all of the food you’re putting into your body came from plants.

This green bean salad is the antidote to overindulgence. And yet, it’s hearty and filling for a salad. It will keep you low on any Weight Watchers points you may be watching (in fact, I think it may be at zero?) and is also a great option for those following the McDougall or Esselstyn low-fat vegan programs.

This salad can be doubled or tripled to serve a crowd. So maybe I’ll consider this as a vegetable side for our next family gathering — because, as I now know too well, a vegan holiday gathering can still use something on the lighter side to balance things out.

Easy, Fat-Free Green Bean Salad:

Serves: 3-4 as a side

Ingredients:

4 cups green beans, stems trimmed, and halved if very long (plus water for boiling)

1 medium red, yellow or orange bell pepper, thinly sliced

1/4 to 1/3 of a medium red onion, thinly sliced

1 tablespoon brown mustard (Dijon would also work)

2 tablespoons Bragg’s Liquid Aminos

1 tablespoon apple cider vinegar

1/4 teaspoon dried oregano

1 small clove garlic, grated or minced (optional)

a few pinches of sea salt

Directions:

1. Bring a large pot of water to a boil. Once boiling, add green beans and a pinch of salt. Boil for about 3 minutes, or until greens are bright green but still retain some crunch. Drain and place green beans in a medium-sized salad bowl with pepper and onion.

2. In a small, separate bowl, whisk together remaining ingredients except salt. Pour dressing over vegetables and toss (for best results, use salad tongs). Add salt to taste (I added just a small pinch). For best results, chill and let flavors marinate in refrigerator for at least an hour before serving. Toss beans with dressing again before serving.

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