kidney beans salad with grilled veggies

[Guest guest]

we made 1 portion (1/2 a zucchini etc) -- grill pan.

served on crisp romaine.

served with a small portion (3-inch square) of eggplant parmesan (leftover)

1 slice toasted bread with artichoke canape (trader joes)

 

that's a big meal!

 

 

* Exported from MasterCook *

 

Kidney Bean and Grilled Vegetable Salad, Sherry Orange Vinaigrette

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-09B Salads

 

Amount Measure Ingredient -- Preparation Method

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

2 medium red onions -- crosswise 1/2-inch round slices

1 medium zucchini -- lengthwise 1/2-inch-thick strips

1 medium red bell pepper -- cut into several wedges

2 tablespoons extra-virgin olive oil

salt and ground black pepper

3 tablespoons orange juice

1 tablespoon sherry vinegar

3 tablespoons minced fresh parsley leaves

30 ounces canned kidney beans -- rinsed

 

1. Light grill or preheat broiler. Toss onions, zucchini, and bell pepper in

large bowl with 1 tablespoon oil until lightly coated. Sprinkle with salt and

pepper to taste. Grill or broil, turning vegetables once, until lightly browned,

8 to 10 minutes for zucchini and pepper and about 12 minutes for onions. Cool

slightly and cut vegetables into 1/2-inch pieces.

 

2. Meanwhile, whisk the orange juice, vinegar, parsley, and salt and pepper to

taste together in large bowl. Whisk in the remaining 1 tablespoon oil until

smooth.

 

3. Add beans and vegetables to bowl with dressing and toss to coat. Adjust

seasonings. Serve immediately or set aside at room temperature for up to 4

hours.

 

PER SERVING: 277 CALORIES, 13 G PROTEIN, 8 G FAT, 1 G SATURATED FAT, 42 G

CARBOHYDRATES, 15 G FIBER, 729 MG SODIUM, 7% CALCIUM

 

Source:

" Natural Health 2002-05/06 "

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

 

Per Serving (excluding unknown items): 292 Calories; 8g Fat (23.1% calories from

fat); 13g Protein; 45g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 731mg

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

Fat; 0 Other Carbohydrates.

 

NOTES : Serve this robust salad with slices of grilled country bread that have

been rubbed with a peeled garlic clove and then lightly brushed with

extra-virgin olive oil. Use the same bowl in steps 1 and 2, and don't bother to

clean it in between. REVIEW: grill pan. Good on bed of crisp romaine.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3394 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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