Read THE CHINA STUDY QUICK & EASY COOKBOOK for Free Online Page B

diced small
    ½ cup All-Purpose Vinaigrette ( p. 44 )
    1 tablespoon dried tarragon or 2 tablespoons minced fresh tarragon
    sea salt and black pepper to taste
    1. In a large pot, bring 2 quarts of water to a boil.
    2. Add the potatoes and green beans and cook over medium heat for 7 minutes.
    3. Drain and rinse the vegetables under cold water. Add the vegetables to a bowl with the remaining ingredients.
    4. Season with salt and pepper. Gently toss to mix well.

     
BEANS AND GRAIN SALAD
    MAKES 4 SERVINGS    
    Think of this as your master bean and grain salad recipe. Vary the flavors by using different herbs, vegetables, or even different acids—vinegar, lemon juice, or lime juice. Serve this salad on a bed of greens or wrap it up in a whole grain tortilla with ¼ cup Green Sauce ( p. 52 ) for a meal on the go.
    1 15-ounce can beans (black, pinto, navy, red, or white kidney), drained and rinsed
    2 cups cooked grains
    ½ bunch (about 6) green onions, sliced
    1 medium red bell pepper (green or poblano will also work)
    4–5 tablespoons lemon or lime juice or All-Purpose Vinaigrette ( p. 44 )
    1 cup chopped fresh herbs (basil, cilantro, tarragon, mint, or a combination of any of these)
    sea salt and black pepper to taste
    1. Combine everything in a bowl and mix well.
    2. To serve, divide the salad among four plates. Store refrigerated in an airtight container for up to 4 days.
    MAKE IT EASY
    •Keep canned beans and cooked brown rice on hand and you can have a meal ready in minutes. I like brown rice but if I forgot to cook it on Sunday, or if I ran out, then quick-cooking grains like quinoa or millet will work just fine.
    •For a little kick, add in: 1 seeded and finely diced jalapeno pepper and/or 1 tablespoon toasted ground cumin.

     
CHICKPEA SALAD WITH SUN-DRIED TOMATO VINAIGRETTE
    MAKES 4 SERVINGS    
    Many versions of this salad call for up to ½ cup olive oil to make the dressing. My version has all the flavor of those fat-laden salads without the oil.
    ½ cup sun-dried tomato halves (not packed in oil)
    3 tablespoons red wine vinegar
    2 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
    1 15-ounce can artichoke hearts in brine, quartered
    1 medium red onion, diced
    1 cup fresh basil leaves, chopped
    2 tablespoons toasted pine nuts (optional)
    sea salt and black pepper to taste
    4 cups arugula or other greens
    1. Add the sun-dried tomato halves to a small saucepan and add water to cover.
    2. Bring the pan to a simmer and cook the sun-dried tomatoes until tender, about 10 minutes.
    3. Add the tomatoes to a blender with ½ cup of the cooking water and process until smooth. Add more water if necessary to get a creamy texture. Discard any unused water.
    4. Add the mixture to a bowl and add the red wine vinegar, garbanzo beans, artichoke hearts, red onion, basil, and pine nuts.
    5. Season with salt and pepper to taste.
    6. Divide the arugula among four plates and spoon the chickpea salad evenly over the greens.
    MAKE IT EASY
    Look for sun-dried tomatoes that are not packed in oil. I buy them in the bulk section of my food co-op fully dried. You’ll also find them vacuum packed. If your grocer doesn’t carry them you can find them online at many natural foods retailers. Alternatively, you can make this recipe with fresh tomatoes, or canned: you will need about 1 cup diced, plus an extra tablespoon of red wine vinegar.

     
ASIAN CHICKPEA SALAD
    MAKES 6 SERVINGS    
    This is one of my favorite meals, especially when I don’t want to turn the stove on or when I’m going on a road trip and want to make sure I have something healthy to eat with me. I always keep the Basic Mayonnaise recipe on hand so I can have quick, flavorful foods like this around. I eat this salad in pita bread with sprouts or on toast with a tomato slice.
    1 15-ounce can garbanzo beans (chickpeas), drained, rinsed, and lightly mashed
    1 carrot, grated
    ½ cup Basic Mayonnaise ( p. 53 )
    ¼ cup chopped fresh cilantro
    ¼ cup toasted