Good evening blogging world! It feels great to get back in the game after my trip to the UK. Fresh veggies were scarce over there in the queen’s land, but I did find some beautiful greens at Borough Market to use for a homemade dinner! Things that weren’t scarce? Beer, toffee, Pimm’s, rowing, Wimbledon, and the World Cup…
In other news, I’m 2 weeks into a 50 week Veg Mastery Certificate Program run by the Vegetarian Health Institute, and I’ve been learning tons! In fact, tonight’s recipe is inspired by the first lesson in the program, and the tahini dressing I use comes from week one’s “Vegan Substitutes for Comfort Food” section.
With a dressing from my new course, green beans (that were originally purple!) from our CSA, and the good luck charm that is black eyed peas, tonight’s dish was sure to be a winner. And that it was!
for the salad
2 1/2 cups green beans, cooked and chopped
1 1/2-2 cups cherry tomatoes, chopped
1-1 1/2 cups black eyed peas, drained and rinsed
for the dressing
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon lime juice
1 tablespoon soy sauce or tamari
1 clove garlic, minced or pressed
1 tablespoon fresh dill, minced (or 1 teaspoon dry dill)
2 tablespoons water
In a large mixing bowl, combine the cooked green beans, cherry tomatoes, and black eyed peas. To prepare the dressing, combine all ingredients in a food processor and pulse until smooth or simply whisk in a separate bowl until emulsified. Pour 4-6 tablespoons (or more!) of the dressing onto salad until it is coated. Remember, if this sits in the fridge overnight, the flavor of the dressing will be more pronounced.
Can someone say NOM?!
Green bean salad, the camera was made for you. Work it.
Anywho, that’s all for today. Enjoy! I’ll be eating this for lunch all week…
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