beans and pickles salad

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* Exported from MasterCook *

 

Beans in Sweet and Sour Dressing

 

Recipe By :Jacqueline Heriteau 1978

Serving Size : 20 Preparation Time :0:00

Categories : Beans Quantity Cooking

Salads

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cooked kidney beans -- drained

3 cups cooked garbanzo beans -- drained

2 cups cooked small white beans -- drained

1 cup coarsely chopped sweet pickles

1/2 cup drained chopped pimientos

2 2/3 cups sweet and sour dressing -- see recipe

Garnishes:

lettuce leaves

onion rings

tomato slices

chopped fresh parsley

 

In a large salad bowl toss all the ingredients together, cover and refrigerate

overnight or longer. Pour off excess sauce before serving.

 

VARIATION: Add 1/2 cup cooked barley or brown rice.

 

SERVING SUGGESTION: Line several bowls decoratively with lettuce leaves; place

beans in the center. Ring with mostly red tomato slices and a few white onion

slices; garnish with parsley.

 

Description:

" Mixed bean pickle relish salad for picnics "

Source:

" Complete Book of Beans [iSBN 0501514746] "

Yield:

" 10 cups "

 

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Per Serving (excluding unknown items): 102 Calories; 1g Fat (7.8% calories from

fat); 6g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 154mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

NOTES : This dish is best when all beans have been freshly cooked and drained

and are combined with pickles and pimientos and dressing while the beans are

still warm. Allow to cool, then cover and refrigerate.

 

Nutr. Assoc. : 0 0 0 927238 4487 0 0 0 20230 0 0

 

 

* Exported from MasterCook *

 

Sweet and Sour Dressing for Mixed Bean Salad

 

Recipe By :Jacqueline Heriteau 1978

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup firmly packed brown sugar

2 tablespoons cornstarch

1/4 teaspoon black pepper

1 teaspoon salt

1 slice yellow onion -- finely minced

1 small garlic clove -- finely minced

1/2 cup cold water

1 1/2 cups boiling water

2/3 cup vinegar from sweet pickles

or white wine vinegar

or a combination

 

In a small saucepan combine all the ingredients except the water and vinegar.

Add the cold water and mix to a smooth consistency. Over low heat stir in

boiling water and simmer, stirring constantly, until the mixture is thick and

clear. Stir in the vinegar, then remove from heat.

 

Source:

" Complete Book of Beans [iSBN 0501514746] "

Yield:

" 2 2/3 cups "

 

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Per Serving (excluding unknown items): 682 Calories; trace Fat (0.3% calories

from fat); 2g Protein; 178g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

2210mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Fat; 10 Other

Carbohydrates.

 

Serving Ideas : See Beans in Sweet and Sour Dressing recipe

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5458 0 0