Cold Bean Salads - Rollin' Oats - Market & Cafe

Cold Bean Salads

BLACK BEANS, SWEET CORN & RED PEPPERS
Ingredients:
2 Cups Black Beans, cooked
2 Cups Corn, frozen and thawed
1/2 Cup Sweet Red Peppers
3 Scallions, chopped thin
1/4 Cup Parsley, fine chopped
1/4 Cup Walnuts, chopped
Steam corn and remove from cob. Add beans, peppers, scallions, parsley and nuts.

Dressing:
2 Tbsp. Olive or Flax Seed Oil Blend
2 Tbsp. Tamari
3 Tbsp. Lemon Juice with Zest
1 Tbsp. Dijon Mustard
Mix ingredients and toss together. Let marinate for at least one hour. Pour over vegetables. Serve on a lettuce bed.

SOUTHERN BLACK EYED PEAS & SUN-DRIED TOMATOES WITH BALSAMIC VINAIGRETTE
Ingredients:
2 Cups Blackeyed Peas, cooked Sunflower Oil
1/2 Cup Sun-Dried Tomatoes
1 Cup Hot Water
1/4 Cup Parsley, chopped
8 Scallions, chopped
2 Carrots, grated
1 Red Onion, chopped
Soak tomatoes for 1/2 hour. Rinse, drain and chop fine. Mix together with the vegetables.

Vinaigrette:
1 Tbsp. Lemon Juice with Zest
2 Tbsp. Whole Grain Mustard
3 Tbsp. Balsamic Vinegar
1/4 Cup Olive or Flax Seed Oil Blend
1 Tbsp. Tamari
Fresh Ground Black Pepper to taste
Mix ingredients and toss gently. Pour over vegetables. Serve at room temperature.