Bohnen Salst (black Bean Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Black beans |
| 1 | Green pepper | |
| 3 | Stalks celery | |
| 6 | Green onions | |
| 1 | Onion | |
| 2/3 | c | White vinegar |
| 2/3 | c | Sugar |
| 1 | t | Salt |
| 1/4 | t | Black pepper |
| 1 | t | Ground caraway seed |
| 2/3 | c | Pumpkin seed oil |
INSTRUCTIONS
Cook black beans until tender. Drain and blanche with cold water. Chop pepper, celery, and onions. Add to beans. Boil vinegar and sugar. Add salt, pepper, caraway seed and oil. Mix liquid mixture thoroughly before pouring over beans. Let set in refrigerator for two hours before serving. http://www.iowafarmer.com/cooks/schmink1.htm Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1234
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 3524.1mg
Potassium: 2602.2mg
Carbohydrates: 271.3g
Fiber: 47g
Sugar: 142.7g
Protein: 44.2g