Gone Vegan

Lindsay Hutton discovers the politics and pragmatics behind a meat and dairy-free diet.

One of the best cool, nutritious no-cook meals has to be a bean salad. This timeless concoction of beans and legumes is the original saladcore, though has survived, mostly unchanged, where the Waldorf salad and similar old timers haven't stood the test of time. This one, though simple, is a winner with every crowd. To ensure the dressing settles in the beans, prepare the night before and refrigerate.

Cool Down Bean Salad

Serves 8-10

½ cup of the following canned beans, rinsed:
Fava beans
White kidney beans
Red kidney beans
Black beans
Black-eyed peas
Romano beans
Lima beans
1 small red onion, minced
3 scallions, chopped 
1-2 cups fresh green beans cut into 1” pieces, blanched
½ cup raw sunflower seeds, unsalted

2 cloves garlic, crushed
1 tsp basil
1 tsp oregano
¼ tsp rosemary
¼ tsp thyme
¼ tsp paprika
Salt and pepper to taste
Juice of half a lemon
¾ cup extra virgin olive oil
¼ cup red wine or cider vinegar

1. Combine the beans, onion, scallions, green beans in a large salad bowl and put aside.
2. In a separate bowl, combine the garlic, spices, lemon juice, olive oil and red wine and cider vinegar. Mix well.
3. Add the dressing to the beans, toss well and refrigerate overnight. Be sure to prepare this salad 4. the night before, then toss and taste in the morning and adjust seasonings according to your taste.
5. Add the sunflower seeds before serving.