CHEESE-Y CHARRED CORN & GREEN BEAN SALAD WITH GRAPE TOMATOES

It's not so nice out now, but last week we had some sunny, warmish days-- enough to make me think of making a hearty salad for lunch instead of a soup.  It was almost shopping day, so I studied the contents of my refrigerator and freezer for what needed using and/or what was available, colorful and tasty.  I already had some of my staple low-fat balsamic vinaigrette made (see recipe below), so I kept that in mind as well.

So, here's what I came up with on short notice. It was easy to throw together and a hit with my husband (and also fed us for two lunches).  I hope you will enjoy it as much as we did!

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BRYANNA'S CHEESE-Y CHARRED CORN & GREEN BEAN SALAD WITH GRAPE TOMATOES 

Serves 4

1 lb. slender fresh young green beans

1 tablespoon dark sesame oil

1 medium onion (whatever kind you like-- I used a white one), chopped

1 cup fresh or thawed frozen sweet corn kernels

1 cup red grape tomatoes, sliced in half lengthwise

about 1/2 cup Low-Fat Balsamic Vinaigrette (recipe below) or similar type of vinaigrette

1/4 to 1/2 cup of your favorite vegan Parmesan substitute (I used EarthIsland/FollowYour Heart)

Pick over the green beans, removing stems, and cook until tender, but not limp.  Cook them however you prefer-- they can be steamed, microwaved (in a tiny bit of water in a covered casserole), or brought to a boil just covered in water on the stove, then simmered for a few minutes, u ntil done to your liking.

Drain the beans in a colander and run cold water over them until they cool off a bit.  Leave in the colander to drain further.

Saute the onion in the sesame oil until they are softened and a little browned around the edges. set aside.

Spread the corn kernels on an oiled baking sheet and place about 4" under your oven's broiler.  Broil until they start to char a bit, toss them a bit with a spatula and mound them up a bit in the middle of the pan and broil for a few minutes more.  Set aside.

When everything is ready, toss the green beans, onion and corn together in a medium-sized serving bowl with the sliced grape tomatoes and salad dressing.  Divided between serving bowls and sprinkle each serving with some of the cheese.

Nutrition Facts

Nutrition (per serving): 204 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 172mg sodium, 458.7mg potassium, 29.9g carbohydrates, 5.8g fiber, 5.4g sugar, 8.3g protein, 5.2 points.

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BRYANNA'S BALSAMIC VINAIGRETTE

This is a good basic dressing for many types of salads. 

Yield: 1 1/2 cups  Servings: 12

1 serving= 2 tablespoons

1  cup Fat-Free Oil Substitute for salad Dressings OR aquafaba (unsalted chickpea broth from canned or home-cooked) 

1/4 cup extra virgin olive oil

1/4 cup good-quality balsamic vinegar (I prefer Costco's Kirkland  Signature brand, which is affordable, yet aged for 3 years and contains no wine vinegar or caramel color, unlike the 60-day-aged supermarket IGP brands. See http://www.costcoconnection.ca/connectioncaeng/20180506/?pg=89#pg89)

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon brown sugar 

1 clove garlic, crushed

1 teaspoon salt

Whisk, shake, or blend the ingredients together well, bottle and store in the refrigerator.

Nutrition Facts

Nutrition (per serving): 50 calories, 40 calories from fat, 4.6g total fat, 0mg cholesterol, 175.5mg sodium, 12.9mg potassium, 2.6g carbohydrates, less than 1g fiber, 1.1g sugar, less than 1g protein, 1.5 points.

Enjoy!

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