Name: Italian Bean Salad
Ingredients: 1 lb Dried White Beans; Note 1; 1 lg Onion; White Or Yellow, Chopped; 3 Cloves Garlic; Rough Chopped; 6 c Water; 1 Bay Leaf; Salt; 2 Cloves Garlic; Minced; 1/4 c Red Wine Vinegar; 1 md Red Onion; Thin Slice; 2 tb Lemon Juice; 1 tb Balsamic Vinegar; 1 ts Dijon Mustard; 1 Red Bell Pepper; Cut In 1" Slices; 1/4 c Chopped Fresh Basil; Or Chopped Parsley Or Combo; 1 ts Chopped Fresh Sage; Freshly Ground Black Pepper

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Beans/peas/, Eat-lf mail, Low fat	8	servings

INGREDIENTS

1	lb	Dried White Beans; Note 1
1	lg	Onion; White Or Yellow, Chopped
3		Cloves Garlic; Rough Chopped
6	c	Water
1		Bay Leaf
		Salt
2		Cloves Garlic; Minced
1/4	c	Red Wine Vinegar
1	md	Red Onion; Thin Slice
2	tb	Lemon Juice
1	tb	Balsamic Vinegar
1	ts	Dijon Mustard
1		Red Bell Pepper; Cut In 1" Slices
1/4	c	Chopped Fresh Basil; Or Chopped Parsley Or Combo
1	ts	Chopped Fresh Sage
		Freshly Ground Black Pepper

INSTRUCTIONS

Note 1: OR borlotti beans, washed, picked over and soaked overnight or for
at least 6 hrs
Serve this delicious salad warm in the winter or chilled in the summer. It
makes a wonderful main dish.
Drain the beans and combine with the white or yellow onion, the chopped
garlic, the water and the bay leaf in a large, heavy-bottomed soup pot.
Bring to a boil, reduce the heat, cover, and simmer for 1 hr. Add salt to
taste and half the minced garlic, cover and cook 30 min to an hour, or
until tender. Drain, reserving the cooking liquid.
Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the
red onion. Add more water to cover if nec and soak 30 min. Drain.
Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C
cooking liquid from the beans. Add salt and pepper to taste and adjust the
seasonings. Toss with the beans in a salad bowl, along with the red onion,
bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.
Serving Size: 1 C Make 5 C Serves 6 - 8
According to book: Cal 100, Fat 0.5g, Sodium 189mg
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
This salad was created by Martha Rose Shulman.
Recipe by: Eat More, Weigh Less, Dean Ornish, M.D.
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 26,
1999, converted by MM_Buster v2.0l.

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