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Light And Easy Mixed Bean Salad
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This is an easy to make side salad featuring a colorful and tasty assortment of nutritious beans. It is designed for the busy cook since it can be made hours ahead and requires very little time and energy to assemble. |
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1 |
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48-ounce jar Randall Mixed Beans
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1 cup |
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chopped celery
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2 |
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large carrots, peeled and shredded
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1 |
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large green bell pepper, chopped
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1 cup |
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chopped sweet salad onion*
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1 |
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medium cucumber, peeled, seeded and chopped
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1/2 cup |
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chopped fresh parsley
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Parsley sprigs, for garnish
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7-8 |
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halved cherry tomatoes, for garnish
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LIGHT AND EASY
SALAD DRESSING: |
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2/3 cup |
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canola oil
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1/3 cup |
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cider vinegar
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2 teaspoons |
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Dijon mustard |
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1/2 teaspoon |
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salt
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1 teaspoon |
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sugar
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Dash |
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Tabasco |
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Drain the beans. Pour into a colander and rinse. Drain thoroughly.
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Toss the celery, pepper, onion, cucumber and parsley with the beans.
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Make the dressing by blending all dressing ingredients in the blender. (Or whisk together with a whisk until well blended.)
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Toss the dressing into the salad.
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Serve immediately or chill until ready to serve.
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To serve: Garnish by placing a couple of parsley sprigs in the middle of the bowl and the halved tomatoes, cut side down, around the edge.
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12 servings. |
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* Sweet salad onions: Vidalia, Walla Walla or Red Spanish. Thinly sliced green onions may also be used. |
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