Marinated Chickpea And Roman Bean Salad uses Bragg's Liq.

[Guest guest]

Marinated Chickpea And Roman Bean Salad

 

1 15 oz. can chickpeas, drained, rinsed

1 15 oz. can Roman beans, drained, rinsed

1 14 oz. can artichoke hearts, cut into quarters

1 cup diced celery

3/4 cup diced red onion

1/2 cup roughly chopped pitted black olives

1/3 cup red wine vinegar

1/4 cup olive oil

1/4 cup freshly chopped Italian parsley

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 teaspoon Bragg's amino liq. or soy sauce

 

In a large bowl, combine all of the ingredients, and

toss well to combine. Cover and chill for 30 minutes

to several hours to allow the flavors to blend. Toss

the salad again before serving.

Yields 6 cups.

 

 

 

______________________________\

____

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC

[Guest guest]

Judy I looked online and you can sub with cannellini or great northern beans. I

haven't seen Roman beans anywhere.

Donna

Sent via BlackBerry from T-Mobile

 

 

" wwjd " <jtwigg

 

Mon, 1 Oct 2007 07:17:59

To:

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

What is a Roman bean?

Judy

-

Karla Johns

gourmet-soups-

<gourmet-soups-stews-side_dishes-and-dinner_pies%40>

stews-side_dishes-and-dinner_pies

Sunday, September 30, 2007 7:26 PM

Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

Marinated Chickpea And Roman Bean Salad

 

1 15 oz. can chickpeas, drained, rinsed

1 15 oz. can Roman beans, drained, rinsed

1 14 oz. can artichoke hearts, cut into quarters

1 cup diced celery

3/4 cup diced red onion

1/2 cup roughly chopped pitted black olives

1/3 cup red wine vinegar

1/4 cup olive oil

1/4 cup freshly chopped Italian parsley

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 teaspoon Bragg's amino liq. or soy sauce

 

In a large bowl, combine all of the ingredients, and

toss well to combine. Cover and chill for 30 minutes

to several hours to allow the flavors to blend. Toss

the salad again before serving.

Yields 6 cups.

 

________

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile. <http://mobile./mobileweb/onesearch?refer=1ONXIC>

/mobileweb/onesearch?refer=1ONXIC

 

[Guest guest]

I never see cranberry beans either. Do you like azuki beans? I find those at

the Japanese store, sloghtly sweet, very good.

Donna

Sent via BlackBerry from T-Mobile

 

 

" wwjd " <jtwigg

 

Mon, 1 Oct 2007 07:43:36

To:

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

Thanks. That should work well and are easy to find.

Judy

-

<thelilacflower

" Vegetarian Group "

Monday, October 01, 2007 12:38 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

> Judy I looked online and you can sub with cannellini or great northern

> beans. I haven't seen Roman beans anywhere.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " wwjd " <jtwigg

>

> Mon, 1 Oct 2007 07:17:59

> To:

> Re: Marinated Chickpea And Roman Bean Salad

> uses Bragg's Liq.

>

>

> What is a Roman bean?

> Judy

> -

> Karla Johns

> gourmet-soups-

> <gourmet-soups-stews-side_dishes-and-dinner_pies%40>

> stews-side_dishes-and-dinner_pies

> Sunday, September 30, 2007 7:26 PM

> Marinated Chickpea And Roman Bean Salad uses

> Bragg's Liq.

>

> Marinated Chickpea And Roman Bean Salad

>

> 1 15 oz. can chickpeas, drained, rinsed

> 1 15 oz. can Roman beans, drained, rinsed

> 1 14 oz. can artichoke hearts, cut into quarters

> 1 cup diced celery

> 3/4 cup diced red onion

> 1/2 cup roughly chopped pitted black olives

> 1/3 cup red wine vinegar

> 1/4 cup olive oil

> 1/4 cup freshly chopped Italian parsley

> 1 tablespoon minced garlic

> 1/2 teaspoon dry mustard

> 1/4 teaspoon freshly ground black pepper

> 1 teaspoon Bragg's amino liq. or soy sauce

>

> In a large bowl, combine all of the ingredients, and

> toss well to combine. Cover and chill for 30 minutes

> to several hours to allow the flavors to blend. Toss

> the salad again before serving.

> Yields 6 cups.

>

> ________

> oneSearch: Finally, mobile search

> that gives answers, not web links.

> http://mobile. <http://mobile./mobileweb/onesearch?refer=1ONXIC>

> /mobileweb/onesearch?refer=1ONXIC

>

>

[Guest guest]

What is a Roman bean?

Judy

-

Karla Johns

gourmet-soups-stews-side_dishes-and-dinner_pies

Sunday, September 30, 2007 7:26 PM

Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

Marinated Chickpea And Roman Bean Salad

 

1 15 oz. can chickpeas, drained, rinsed

1 15 oz. can Roman beans, drained, rinsed

1 14 oz. can artichoke hearts, cut into quarters

1 cup diced celery

3/4 cup diced red onion

1/2 cup roughly chopped pitted black olives

1/3 cup red wine vinegar

1/4 cup olive oil

1/4 cup freshly chopped Italian parsley

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 teaspoon Bragg's amino liq. or soy sauce

 

In a large bowl, combine all of the ingredients, and

toss well to combine. Cover and chill for 30 minutes

to several hours to allow the flavors to blend. Toss

the salad again before serving.

Yields 6 cups.

 

________

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC

 

 

 

 

 

[Guest guest]

LOL I just looked it up. Here is what it said.

An attractively speckled pink bean, the roman bean is also known as the

cranberry bean. Roman beans resemble over-sized pinto beans and are used

traditionally in classic rice and bean dishes as well as pasta dishes. For a

simple yet hearty meal, serve over plain white rice and enjoy.

 

Now I have some cranberry beans........... Recipe sounds good.

Thanks,

Judy

-

wwjd

Monday, October 01, 2007 7:17 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

What is a Roman bean?

Judy

-

Karla Johns

gourmet-soups-stews-side_dishes-and-dinner_pies

Sunday, September 30, 2007 7:26 PM

Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

Marinated Chickpea And Roman Bean Salad

 

1 15 oz. can chickpeas, drained, rinsed

1 15 oz. can Roman beans, drained, rinsed

1 14 oz. can artichoke hearts, cut into quarters

1 cup diced celery

3/4 cup diced red onion

1/2 cup roughly chopped pitted black olives

1/3 cup red wine vinegar

1/4 cup olive oil

1/4 cup freshly chopped Italian parsley

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 teaspoon Bragg's amino liq. or soy sauce

 

In a large bowl, combine all of the ingredients, and

toss well to combine. Cover and chill for 30 minutes

to several hours to allow the flavors to blend. Toss

the salad again before serving.

Yields 6 cups.

 

________

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC

 

[Guest guest]

Thanks. That should work well and are easy to find.

Judy

-

<thelilacflower

" Vegetarian Group "

Monday, October 01, 2007 12:38 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

> Judy I looked online and you can sub with cannellini or great northern

> beans. I haven't seen Roman beans anywhere.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " wwjd " <jtwigg

>

> Mon, 1 Oct 2007 07:17:59

> To:

> Re: Marinated Chickpea And Roman Bean Salad

> uses Bragg's Liq.

>

>

> What is a Roman bean?

> Judy

> -

> Karla Johns

> gourmet-soups-

> <gourmet-soups-stews-side_dishes-and-dinner_pies%40>

> stews-side_dishes-and-dinner_pies

> Sunday, September 30, 2007 7:26 PM

> Marinated Chickpea And Roman Bean Salad uses

> Bragg's Liq.

>

> Marinated Chickpea And Roman Bean Salad

>

> 1 15 oz. can chickpeas, drained, rinsed

> 1 15 oz. can Roman beans, drained, rinsed

> 1 14 oz. can artichoke hearts, cut into quarters

> 1 cup diced celery

> 3/4 cup diced red onion

> 1/2 cup roughly chopped pitted black olives

> 1/3 cup red wine vinegar

> 1/4 cup olive oil

> 1/4 cup freshly chopped Italian parsley

> 1 tablespoon minced garlic

> 1/2 teaspoon dry mustard

> 1/4 teaspoon freshly ground black pepper

> 1 teaspoon Bragg's amino liq. or soy sauce

>

> In a large bowl, combine all of the ingredients, and

> toss well to combine. Cover and chill for 30 minutes

> to several hours to allow the flavors to blend. Toss

> the salad again before serving.

> Yields 6 cups.

>

> ________

> oneSearch: Finally, mobile search

> that gives answers, not web links.

> http://mobile. <http://mobile./mobileweb/onesearch?refer=1ONXIC>

> /mobileweb/onesearch?refer=1ONXIC

>

>

[Guest guest]

They sell Roman beans here (Canada) as Romano beans. You'll might have better

search results with that

term. I use them in my chili recipe all the time. They taste more like a mild

kidney bean, than a sweeter

azuki bean.

 

Cheers!

Denise Gontard Cartwright

 

 

-----

From : wwjd[jtwigg]

Sent : 10/1/2007 8:30:08 AM

To :

Cc :

Subject : RE: Re: Marinated Chickpea And Roman Bean Salad

uses Bragg's Liq.

 

LOL I just looked it up. Here is what it said.

An attractively speckled pink bean, the roman bean is also known as the

cranberry bean. Roman beans

resemble over-sized pinto beans and are used traditionally in classic rice and

bean dishes as well as

pasta dishes. For a simple yet hearty meal, serve over plain white rice and

enjoy.

 

Now I have some cranberry beans........... Recipe sounds good.

Thanks,

Judy

-

wwjd

Monday, October 01, 2007 7:17 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

What is a Roman bean?

Judy

-

Karla Johns

gourmet-soups-stews-side_dishes-and-dinner_pies

Sunday, September 30, 2007 7:26 PM

Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

Marinated Chickpea And Roman Bean Salad

 

1 15 oz. can chickpeas, drained, rinsed

1 15 oz. can Roman beans, drained, rinsed

1 14 oz. can artichoke hearts, cut into quarters

1 cup diced celery

3/4 cup diced red onion

1/2 cup roughly chopped pitted black olives

1/3 cup red wine vinegar

1/4 cup olive oil

1/4 cup freshly chopped Italian parsley

1 tablespoon minced garlic

1/2 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

1 teaspoon Bragg's amino liq. or soy sauce

 

In a large bowl, combine all of the ingredients, and

toss well to combine. Cover and chill for 30 minutes

to several hours to allow the flavors to blend. Toss

the salad again before serving.

Yields 6 cups.

 

________

oneSearch: Finally, mobile search

that gives answers, not web links.

http://mobile./mobileweb/onesearch?refer=1ONXIC

 

[Guest guest]

I'll look for the at the Asian store next time I am in there. I will also look

at the Something Better Natural Foods website. We order from them with out

co-op. That is where I got my dried Cranberry beans from.

Judy

-

thelilacflower

Vegetarian Group

Monday, October 01, 2007 12:44 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

I never see cranberry beans either. Do you like azuki beans? I find those at

the Japanese store, sloghtly sweet, very good.

Donna

Sent via BlackBerry from T-Mobile

 

" wwjd " <jtwigg

 

Mon, 1 Oct 2007 07:43:36

To:

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

Thanks. That should work well and are easy to find.

Judy

-

<thelilacflower

" Vegetarian Group "

Monday, October 01, 2007 12:38 AM

Re: Marinated Chickpea And Roman Bean Salad uses

Bragg's Liq.

 

 

> Judy I looked online and you can sub with cannellini or great northern

> beans. I haven't seen Roman beans anywhere.

> Donna

> Sent via BlackBerry from T-Mobile

>

>

> " wwjd " <jtwigg

>

> Mon, 1 Oct 2007 07:17:59

> To:

> Re: Marinated Chickpea And Roman Bean Salad

> uses Bragg's Liq.

>

>

> What is a Roman bean?

> Judy

> -

> Karla Johns

> gourmet-soups-

> <gourmet-soups-stews-side_dishes-and-dinner_pies%40>

> stews-side_dishes-and-dinner_pies

> Sunday, September 30, 2007 7:26 PM

> Marinated Chickpea And Roman Bean Salad uses

> Bragg's Liq.

>

> Marinated Chickpea And Roman Bean Salad

>

> 1 15 oz. can chickpeas, drained, rinsed

> 1 15 oz. can Roman beans, drained, rinsed

> 1 14 oz. can artichoke hearts, cut into quarters

> 1 cup diced celery

> 3/4 cup diced red onion

> 1/2 cup roughly chopped pitted black olives

> 1/3 cup red wine vinegar

> 1/4 cup olive oil

> 1/4 cup freshly chopped Italian parsley

> 1 tablespoon minced garlic

> 1/2 teaspoon dry mustard

> 1/4 teaspoon freshly ground black pepper

> 1 teaspoon Bragg's amino liq. or soy sauce

>

> In a large bowl, combine all of the ingredients, and

> toss well to combine. Cover and chill for 30 minutes

> to several hours to allow the flavors to blend. Toss

> the salad again before serving.

> Yields 6 cups.

>

> ________

> oneSearch: Finally, mobile search

> that gives answers, not web links.

> http://mobile. <http://mobile./mobileweb/onesearch?refer=1ONXIC>

> /mobileweb/onesearch?refer=1ONXIC

>

>