Marinaded Vegetable and Bean Salad

This is a super easy and super humble recipe!

2018-07-23_20.11.43

In this season, we often get a lot of lemons from our friends who have lemon trees in their garden. In addition to my usual Honey Lemon Ginger, this is another good way of using up lemons.

I made this marinade liquid tangier than normal salad dressing so that the salad keeps a bit of kick after leaving over night.

If you make a big batch, it can be stored in the fridge for about 3-4 days.

If you have a lot of lemons in your kitchen or your garden, try this recipe. Hope you like it 🙂

Ingredients

1 Carrot – diced

3 stalks of Celery – diced

1 Onion – diced

1 tin (400g including liquid) of Borlotti Beans (or your favorite beans)

For Marinade Liquid

100ml of Lemon Juice (about 1.5 lemons)

100ml of Extra Virgin Olive Oil

1 Teaspoon of Soy Sauce

Good quality Sea Salt and Black Pepper for seasoning

Method

  1. Combine all of the ingredients for dressing.
  2. Marinade all chopped vegetables and beans in the dressing over night.
Advertisements