Sweet and Sour Red Bean Salad

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Sweet-and-Sour Red Bean Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried small red chili beans -- (4 cups cooked)

Sweet-and-Sour Dressing:

1/2 cup red wine vinegar

1/2 cup vegetable oil

2 tablespoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup sliced celery

1/2 cup chopped red onions

1/2 cup chopped parsley

 

It's my love of bacon that keeps me from being a card-carrying vegetarian.

Although striving to lead a low-fat life, I give in to this indulgence on

occasion and keep a package of it in the freezer for the times when the desire

for fat, salt, and sodium nitrite cannot be denied. Although it's optional,

bacon imparts a pleasant smokiness to this recipe.

This makes a great picnic dish. (Photo on page 73.)

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Drain.

 

While the beans are still warm, pour them into a large serving bowl. Add the

dressing and mix thoroughly.

 

After the beans have cooled, add the celery, onions, parsley, and bacon, if

using. Cover and marinate at room temperature at least 1 hour, stir-ring

occasionally to distribute the dressing. Serve at room temperature.

 

Note: For this salad, I like the small red beans often used for chili. If

they're not available, you can substitute red kidney beans.

 

SWEET-AND-SOUR DRESSING:

 

In a small bowl, whisk together the vinegar, oil, sugar, salt, pepper, and bacon

fat, if using.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 185 Calories; 18g Fat (85.7% calories

from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

376mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 3 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : Original recipe calls for 2 tablespoons warm bacon fat in the dressing

as an optional ingredient and 4 slices of cooked bacon, chopped, in the salad;

also optional.

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