Tasty Three Bean Salad
[u]Three Bean Salad[/u]:
1 (15-ounce) can black-eyed peas, drained and rinsed
1 (15-ounce) can borlotti or pinto beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 large zucchini, grated
1 small red cabbage, shredded
1 mild white or red onion, thinly sliced (optional)
3-1/2 ounces bean sprouts
3-1/2 ounces mushrooms, thickly sliced
3-1/2 ounces watercress or rocket [u]Dressing[/u]:
2/3 cup olive oil
1/3 cup white wine vinegar
1 teaspoon Dijon or French mustard
1/2 teaspoon sugar
salt, to taste
pepper, to taste [u]Croutons[/u]:
4 slices wholewheat bread, cubed
garlic powder, to taste (optional)
1. Three Bean Salad: In a bowl, combine black-eyed peas, borlotti beans, kidney beans, zucchini, red cabbage, onion, bean sprouts, mushrooms, and watercress.
2. Salad Dressing: Put all dressing ingredients in a jar and shake vigorously. Pour desired amount of dressing over salad and toss to coat.
3. Croutons: In a pan, heat olive oil and garlic. Add bread cubes and fry until lightly golden brown. Sprinkle croutons on salad.
Bean Variations: Chickpeas work very well as do foul medames (canned broad beans). Chickpeas produce a more nutty and foul medames a more meaty taste.
Vegetable Variation: Other tasty raw vegetable can be added according to taste.
Nutty variation: Add chopped walnuts, almonds, or pecan nuts and make the dressing with roasted sesame oil instead of olive oil. Sunflower seeds also work well.