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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Nice light protein salad for the summer months. Recipe from Green Cuisine Cookbook, 2006. Ingredients:
1/2 cup kidney beans , canned |
1/2 cup navy beans , canned |
1/2 cup black beans , canned |
1 1/2 medium tomato, diced |
2 green onions, sliced |
1/2 yellow pepper, diced |
1/4 cup sunflower oil |
1 1/2 tbsp rice syrup |
1 1/2 tbsp lemon juice |
3/4 tsp salt |
1/4 tsp black pepper |
1 garlic clove, minced |
1/4 tsp dijon mustard |
Directions:
1. Boil each type of bean in a separate pot with 1 1/2 cups of water for 1 hour until just done. Check the water level periodically and add more if necessary.
2. Drain and rinse them with cold water.
3. Add the vegetables.
4. Combine Sunflower Oil, Rice Syrup, Lemon Juice, Salt, Black Pepper, Garlic and Mustard for the dressing.
5. Add the dressing.
6. Mix.
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