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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bean Medley Salad with Shiitake Bacon Recipe

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This recipe for Bean Medley Salad with Shiitake Bacon is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans of Eden Organic beans, rinsed thoroughly (for example, Kidney, Black, Navy & Aduki)
3 scallions, washed and sliced thinly
5 radishes, washed and sliced into matchsticks
1 container shiitake mushrooms, sliced very thin (do NOT wash mushrooms. If they’re super dirty, wipe them off with a damp cloth.)

Dressing:
3 T shoyu or tamari (San-J and Eden are good brands)
3 T extra virgin olive oil
2 T Dijon mustard
1 T apple cider vinegar
1 tsp raw agave nectar, or coconut nectar
Directions:
Directions:
Add salad ingredients to a large bowl, reserving mushrooms. In a large saute pan, heat olive oil or coconut oil on a medium high flame. When oil is hot, add mushrooms.

Do NOT stir the mushrooms for at least a couple minutes. (When you stir, you create STEAM, which makes whatever your cooking mushy and soft.)

Cook mushrooms until crispy and brown; dust them with a pinch of salt when they're almost done cooking.

Drain the mushrooms on a towel and allow to cool.

Using a whisk, combine the dressing ingredients, leaving the olive oil last to emulsify the mixture.

Serve at room temperature or chilled and top each dish with shiitake bacon. Serves about 5.

 

 

 

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