Ingredients
3 1/2 cups chopped raw broccoli & stem on cone #3
1 can black beans, rinsed and drained
1 10-ounce bag frozen shelled edamame, cooked and cooled (cook in pan with 2 T water medium-click low)
1/4 cup very finely chopped red onion, rinsed and drained
1/3 cup roasted salted sunflower seeds or raw seeds sautéed in tamari
1/3 cup dried cranberries, finely chopped
Dressing:
1 can black beans, rinsed and drained
1 10-ounce bag frozen shelled edamame, cooked and cooled (cook in pan with 2 T water medium-click low)
1/4 cup very finely chopped red onion, rinsed and drained
1/3 cup roasted salted sunflower seeds or raw seeds sautéed in tamari
1/3 cup dried cranberries, finely chopped
Dressing:
1/4 cup veganaise or cashew dressing below
4 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Procedure:In bowl, combine broccoli, beans, onion, sunflower seeds and cranberries
In small bowl, whisk together dressing ingredients.
Stir dressing into salad. Cover and chill.
4 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Procedure:In bowl, combine broccoli, beans, onion, sunflower seeds and cranberries
In small bowl, whisk together dressing ingredients.
Stir dressing into salad. Cover and chill.
Cashew dressing:1 cup raw cashews,2T raw apple cider vinegar or lemon, 1/4t sea salt,1/4 cup water-Blend the dressing in a *blender (you may want to soak the cashews in water for an hour just to soften them up if your blender is not high speed to make it easier to blend or you can try first in the food processor then the blender).
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