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Noodle and White-Bean Salad

Recipe By: Mary Carrol
Serving Size: 4

This simple salad is hearty enough to serve as a main dish.

1 cup soba noodles — cooked
1 cup cooked navy beans
1 cup carrot slices — julienned and blanched
1 cup broccoli florets — blanched
1/2 cup sliced green onions
1/4 cup minced fresh parsley — or basil
3 tablespoons apple cider vinegar — or to taste
2 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon lemon juice
3 tablespoons fat-free vegan mayonnaise (Nayonnaise)
1/8 teaspoon cayenne pepper
salt and pepper — to taste

In a large bowl, combine all ingredients.

Cover and marinate overnight in refrigerator. Bring to room temperature and adjust seasoning to taste before serving.

Source: “The Bean Scene Article”
Copyright: “June 1994 Vegetarian Times Magazine”

Per serving: 183 Calories (kcal); 4g Total Fat; (18% calories from fat); 8g Protein; 32g Carbohydrate; 0mg Cholesterol; 576mg Sodium; 5 grams fiber

Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

*3 Points Weight Watchers

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