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The longest-lived people in the world eat about a cup of beans every day, and beans are the cornerstone of the Blue Zones diet. This smoky heirloom bean salad recipe is healthy and delicious, perfect for potlucks, parties, and busy weeks.
Yield: 6 servings
Recipe by Chef Michael Haack, NOLA North Grille at Audubon Inn, Blue Zones Project Dodge County
Experience delicious New Orleans-inspired cuisine at the NOLA North Grille, Wisconsin’s first Blue Zones Project Approved Restaurant.
7 oz each cooked Black Turtle beans, Hopi lima beans, French navy beans, small red beans, pinto beans, yellow peas, and green lentils (any combination of dried legumes will work)
2 cups grated Brussels sprouts
1 cup tri-color or red quinoa
5 whole bay leaves
3 tablespoons sea salt
2 tablespoons mushroom base
1 tablespoon thyme
Cilantro, parsley, or fresh scallion, to garnish
1 cup grapeseed oil
½ cup sun-dried tomato
⅓ cup white balsamic vinegar
2 tablespoons smoked paprika
2 tablespoons honey
1 tablespoon ground basil
1 tablespoon ground black pepper