Wed-Veg - mixed bean salad

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* Exported from MasterCook *

 

Bean and Lentil Salad with Orange Vinaigrette

 

Recipe By :Leopoldo Gonzalez, The Greenhouse, Arlington, Texas

Serving Size : 10 Preparation Time :0:00

Categories : Texas {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups cooked green lentils

1/2 cup cooked black beans

1/2 cup cooked navy beans

1/2 cup diced red bell peppers

1/2 cup diced green bell peppers

1/2 cup diced carrots -- blanched

1/2 cup corn kernels -- roasted

1/2 cup diced red onion

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

1 jalapeno chile pepper -- seeded, minced

1 cup orange juice

2 tablespoons fresh lime juice

1/2 cup rice vinegar

1/2 cup fresh orange segments

salt and pepper -- to taste

 

Combine ingredients. Season to taste. Serve chilled or at room temperature.

Yield: About 5 cups

 

Recipe courtesty of Executive Chef Leopoldo Gonzalez, The Greenhouse, Arlington,

Texas

 

Source:

" Restaurants and Institutions "

Yield:

" 5 cups "

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Per Serving (excluding unknown items): 94 Calories; trace Fat (3.3% calories

from fat); 5g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 5mg

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

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2824 0 0 0 0 0 0 0 0 0 0 0 0 0 1013 0

 

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=^..^= PatH (Pat Hanneman)

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