| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Appetizers, Crowd, Moosewood, Vegetarian | 24 | Servings |
INGREDIENTS
| 1 1/2 | gl | Cooked navy beans, drained |
| and rinsed | ||
| 10 | Cloves garlic, minced 3 | |
| tbsp | ||
| 8 | oz | Red onion, minced |
| 2 | lb | Celery, thinly sliced |
| 5 | lb | Ripe tomatoes, cut in 1/2" |
| cubes | ||
| 1/2 | c | Chopped fresh basil, or mint |
| or combo | ||
| 3/4 | c | Fresh lemon juice |
| 3/4 | c | Extra virgin olive oil |
| Salt and pepper, to taste | ||
| Calamata olives, 9-oz | ||
| optional garnish |
INSTRUCTIONS
RIPE tomatoes, fresh basil, garlic and freshly cooked navy beans: a harvest salad. BEANS: 3-1/2-lbs dry yields 9-1/4-lbs cooked. If using dried, soak beans overnight in water to cover; or bring to boil, remove from the heat, let soak for 1-2 hours, and then drai n. After soaking, cook beans until tender in a gallon of water for 30-45 minutes. Avoid Overcooking. Drain and chill beans for a few hours or overnight. 2. Combine all the ingredients,stirring gently. 3. Serve chilled or at room temperature, as a main dish, side salad, or appetizer. Good wth crusty breads and rolls. Per Serving: 346cals; 17.1g protein; 8.6g fat; 51 mg sod. Recipe From Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996) | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu Recipe by: Moosewood for a Crowd
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“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
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Calories: 730
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 176.3mg
Potassium: 2753.6mg
Carbohydrates: 132.9g
Fiber: 52.5g
Sugar: 11.2g
Protein: 47.6g