Roasted Vegetable and Kidney Bean Salad
Serves 4 | Prep Time 15 minutes | Cook Time 12 minutes
Ingredients
Dressing
• 2 Tbsp Eden Extra Virgin Olive Oil
• 1/4 cup orange juice, freshly squeezed
• 1 Tbsp Eden Brown Rice Vinegar
• 3 Tbsp fresh parsley, finely minced
• 1 tsp Eden Shoyu Soy Sauce
Salad Ingredients
• 15 ounces Eden Kidney Beans, rinsed and drained
• 1 medium red bell pepper, sliced into thick wedges
• 1 cup button mushrooms, stems removed and quartered
• 1 medium zucchini, sliced into thick half-moons
• 1 medium yellow summer squash, sliced in thin quarter moons
• 1 medium red onion, sliced into 1/4 inch thick rounds
• 4 cloves garlic, peeled and quartered
• 2 tsp Eden Shoyu Soy Sauce
• 1 Tbsp Eden Extra Virgin Olive Oil
• 1/2 tsp Eden Black Pepper
Directions
Mix the dressing ingredients together and pour over the kidney beans in a bowl. Toss and set aside while you roast the vegetables.
Toss the vegetables together with 1 tablespoon of olive oil, black pepper and 2 teaspoons of shoyu soy sauce. Place the vegetables on a baking sheet and broil for 10 to 12 minutes, turning occasionally to evenly roast and prevent burning. Remove and toss the roasted vegetables in with the beans and dressing. Serve warm, room temperature or chilled. This salad is also nice tossed in with cooked Eden Pasta.
Nutritional Information
Per serving: 224 calories, 11g fat (42% calories from fat), 8g protein, 25g carbohydrate, 9g fiber, 0mg cholesterol, 252mg sodium