| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Salad dressing (see recipe below) |
| 1 |
cn |
(15 oz) black beans |
| 1 |
cn |
(15 oz) pinto beans |
| 1 |
cn |
(15 oz) white navy beans |
| 2 |
|
Jars (7 oz) roasted bell peppers; drained & chopped |
| 1 |
lg |
Sweet onion; sliced paper-thin |
| 1/4 |
c |
Cider vinegar |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt; to taste |
| 1 |
tb |
Balsamic vinegar |
| 2/3 |
c |
Olive oil |
| 1 |
ts |
Cilantro; minced |
| 1/2 |
ts |
Thyme; minced |
| 1/2 |
ts |
Basil; minced |
| 1/4 |
ts |
Ground cumin |
| 1 |
ts |
Honey mustard |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
SALAD DRESSING
Salad Dressing: In a mixing bowl, combine all ingredients. Process in food
processor until smooth. Makes 2/3 cup.
Salad: Drain beans in colander. Place in large bowl with peppers. Add 1/2
cup of prepared salad dressing and toss gently. Cover and refrigerate at
least 1 hour, preferably overnight. Reserve and refrigerate remaining salad
dressing.
In another bowl, toss the onion with the vinegarm sugar and 1/2 teaspoon
salt. Cover and refrigerate.
At serving time, adjust seasoning on beans. Add remaining salad dressing,
if desired. Garnish with sliced onion mixture.
Posted to bbq-digest V4 #56
Date: Mon, 25 Nov 1996 08:49:22 -0600
From: Glenn Manning <gmanning@tyler.net>
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”