Mixed Bean Salad

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* Exported from MasterCook *

 

Mixed Bean Salad

 

Recipe By : The McDougall Program, John and Mary McDougall, page 230

Serving Size : 12 Preparation Time :0:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound fresh green beans

cut into 1-inch pieces

1/2 cup sliced celery

1/2 cup sliced purple onion

1 1/2 cups cooked and drained red kidney beans

OR 15 ounce canned red kidney beans -- drained and

rinsed

(low-sodium water packed)

1 1/2 cups cooked and drained garbanzo beans

OR 15 ounce canned garbanzo beans -- drained and

rinsed

(low-sodium water packed)

***DRESSING***

1/2 cup cider vinegar

1/2 cup unsweetened apple juice

1 tablespoon honey

2 tablespoons prepared mustard

1 tablespoon cornstarch

1/4 teaspoon ground black pepper

 

SERVINGS: 12. PREPARATION TIME: 20 MINUTES (PLUS 6-8 HOURS OR OVERNIGHT

CHILLING TIME). COOKING TIME: 5 MINUTES (COOKED BEANS NEEDED)

 

Steam the green beans over boiling water for 6 minutes, until

crisp-tender. Rinse in cold water and drain well. Combine with the

celery, onion, kidney beans, and garbanzo beans. Toss gently and set aside.

 

Combine the dressing ingredients in a small saucepan. Cook over medium

heat for 5 minutes, stirring frequently, until thickened. Pour over the

bean mixture and toss gently to coat. Cover and chill for 6 to 8 hours or

overnight.

 

HINT: Frozen green beans may be used instead of fresh. Use 1 10-ounce

package, thawed under cold water.

 

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