Summer, SaladTrudy CraneSummer, Salad

Corn and Bean Salad

Summer, SaladTrudy CraneSummer, Salad
Corn and Bean Salad

Corn and Bean Salad

I love this crisp salad that takes advantage of all of the summers bounty. Corn and beans combined with a tasty feta cheese topping.


Preparation: 15 minutes
Servings: 4 to 6

2 ears of corn, cooked, cooled and kernels removed
500 ml (2 cups) green beans, trimmed and blanched
250 ml (1 cup) canned black beans, rinsed and drained
1/4 red onion, thinly sliced
1 tomato, diced
60 mL (1/4 cup) vegetable feta cheese, crumbled (see below for recipe)
30 mL (2 tbsp) unsweetened soy milk
Black pepper to taste

Mix the vegetables and arrange them on a serving plate. In a pot with a lid, shake the feta and the soy milk well. Pour over salad and pepper generously.

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Vegan Feta Cheese


Preparation: 5 minutes
Cooking time: 20 to 30 minutes
Yield: 250 ml (1 cup)

1 L (4 cups) unsweetened soy milk
Fresh oregano on the stem, to taste
60 ml (1/4 cup) white wine
60 mL (1/4 cup) lemon juice
15 ml (1 tablespoon) sugar
5 mL (1 tsp) salt

Pour the soy milk into a large saucepan. Add oregano and bring to a boil over medium heat. In a small bowl, combine wine, lemon juice, sugar and salt. Pour into the hot milk, stirring gently with a wooden spoon until the sugar is dissolved. Cover, bring to a boil and simmer over low heat for 15 to 20 minutes without stirring. At this stage, the mixture should be well curdled.
Remove oregano. Place a large strainer on a large bowl and line with 3 layers of cheesecloth (cheesecloth). Carefully pour the curd mixture into the colander. Tighten the cheesecloth to express the liquid. When the preparation is cooled, transfer the bowl and strainer to the refrigerator and allow to drain for 3 hours. Crumble when serving. Preserves 1 week in the refrigerator.

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