Easy Summer Bean Salad

This for sure, is not the most exciting or tasty recipe I’ve posted…not by a long shot. But it is one you may wish to consider for a variety of reasons (apart from my delicate ego). First,  it’s quick and easy and can be thrown together early in the day for you to enjoy when you come home from work (the summer equivalent of the slow cooker meal). Second, it’s got an abundance of plant-based protein and is very economical. Third, and perhaps the most important reason, is that the dressing contains the wonder ingredient miso. Miso, my friends, is a fermented soy product, and the research supporting fermented foods in our diet is accumulating faster than the dust bunnies in a student apartment! In addition to its ability to aid in digestion and assimilation of nutrients.  Miso is also rich in iron, calcium, potassium, B vitamins (including B12), and is a complete protein.

Adding miso to the dressing for this salad was an easy add on. I love easy add ons, as the benefits reaped are huge with minimal effort. (I also love the expression “add ons” coined by my brother in reference to his “efficiency-expert” wife, Ingrid…..”Going out to the garage? Take this with you.”

So this is a rather long-winded way for me to say, clearly, emphatically even – eat fermented foods!

Easy Summer Bean Salad with Miso Dressing

3 cans beans (I used garbanzo and navy) – drained and rinsed
3 stalks celery – diced
2 carrots – shredded
1 pepper – diced
1 avocado – cubed
2 green onions – chopped
2 tomatoes – diced

Miso Apple Cider Vinegar Dressing

4 T olive oil
2 T miso (you can get this at your friendly neighbourhood Health Food Store)
2 T apple cider vinegar (I like Ontario-grown Filsinger’s)
1 T maple syrup (local)
2 T water
1/4 – 1/2 teaspoon sea salt
pepper to taste

Add dressing to bean mixture and toss well. Refrigerate until ready to serve.