Marinated Vegetable and Bean Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, French Antilles Vinaigrette - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup. Ingredients:
4 stalks celery, chopped |
6 carrots, chopped |
2 stalks broccoli, chopped |
3 bell peppers, chopped (i used yellow, red, and green) |
1 head cauliflower, chpped |
1 red onion, chopped |
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans) |
4 tablespoons chives, chopped |
13 tablespoons olive oil |
9 tablespoons white wine vinegar |
1/4 teaspoon sugar |
2 1/2 teaspoons dijon mustard |
salt & pepper |
Directions:
1. Combine veggies and beans in large, sealable, container.
2. Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
3. Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
|
|