| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Moosewood, Crowd, Appetizers, Vegetarian |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
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
A Message from our Provider:
“You can fool yourself. You can never fool God”