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
olive oil
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.
SO HOW'D IT GO?
Be the first to add a comment.