Russian Bean Salad

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* Exported from MasterCook *

 

Russian Bean Salad

 

Recipe By : Adapted from Cooking Light, January/February 1997, page 150

Serving Size : 10 Preparation Time :0:00

Categories : Beans & Legumes Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small tomatoes, cut in 4 wedges

cooking spray

1/2 teaspoon salt -- divided

1/8 teaspoon pepper

3 tablespoons red wine vinegar

2 tablespoons imitation chicken broth

2 teaspoons olive oil

1/4 teaspoon Dijon mustard

1 dash sugar

1 garlic clove

1 teaspoon minced fresh cilantro

1 cup diced red onion

1 cup diced yellow bell pepper

1/4 cup minced fresh cilantro

19 ounces kidney beans, canned -- drained

19 ounces cannellini beans, canned -- drained

 

1. Preheat oven to 350 oF.

2. Place tomato wedges on a baking sheet coated with cooking spray. Lightly

coat tomatoes with cooking spray; sprinkle with 1/4 teaspoon salt and pepper.

Bake at 350 oF for 1 hour.

3. Place tomatoes, 1/4 teaspoon salt, vinegar and next 5 ingredients (vinegar

through garlic) in a blender; process until smooth. Pour into a bowl. Stir in

1 teaspoon cilantro; set aside.

4. Combine onion, bell pepper, cilantro, and beans in a bowl; stir well. Add

tomato mixture; toss well. Yield: 10 servings (serving size: 1/2 cup).

 

Typos by Gail Shermeyer, 4paws.

 

 

 

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