Thursday, March 24, 2016

Green Bean-Potato Salad

If you do Meatless Mondays, how about Salad Mondays? I am such a fan of Happy Herbivore Meal Mentor salads. I put salads as sides, because that's how many folks think of them, but this could be eaten as an entree, which is what I did.

½ cup corn 
1½ cups fresh green beans, cut into 1” pieces 
½ cup dry couscous or 2 1/2 cups cooked quinoa
2 cooked potatoes, diced 
1 tomato, diced 
½ cup fresh basil, chopped 
1 tbsp fresh oregano, chopped 

Lemon Dressing 
2 tbsp vegetable broth 
1 tbsp fresh lemon juice 
1 tbsp red wine vinegar 
garlic powder 
½ tsp agave nectar
salt and pepper, to taste


  1. Make Dressing: Whisk ingredients together. Taste, adding more garlic as desired plus salt and black pepper.
  2. Warm or thaw corn if frozen. Set aside. 
  3. Bring a large pot of water to a boil. Add green beans and cook 5 minutes or until tender but still crisp. 
  4. Pour ⅔-cup of the hot water over couscous in a mixing bowl and set aside. 
  5. Drain green beans and immediately rinse under cold water, until they're cool.
  6. After 5 minutes of soaking couscous in hot water, fluff couscous. 
  7. In a large bowl, toss fluffed couscous with potatoes, green beans, tomatoes, corn, basil, and oregano. Toss with dressing until well mixed.


  • If serving as entree, serves 2.
  • Per serving: 380 calories, 1.4g fat, 81.9g carbs, 11.3g fiber, 6.3g sugars, 12.8g protein
  • Can add white beans or chickpeas. 

No comments:

Post a Comment