Sweet and sour fresh lime and garlic vinaigrette for bean salads!

Makes 1-1/8 cups

1/2 c. extra virgin olive oil

1/4 c. Balsamic vinegar

1/4 c. white vinegar

1/8 c. juice of fresh lime

2 garlic cloves, peeled and grated

2 T. sugar

couple shakes black pepper

salt to taste

In small mixing bowl combine first 7 ingredients. Stir briskly with wire whisk or fork till well-blended. Salt to taste.

Salad Suggestion: Pour dressing over a 15 ounce can of drained and rinsed kidney beans, a 15 ounce can of drained and rinsed cannelini or great northern beans, and a can of drained lima beans. Stir well and marinate several hours. You might like to add 1/2 cup very thinly sliced celery. Use your imagination with both beans and vegetables!

TIP: Grating garlic produces the most potent flavor results. Peel garlic with a paring knife, then grate it over small (not minuscule) holes of a grater. When you get down to the last little nub, lay it on the grater and force it through the holes with a fork. Then, take the grater and smack it against a hard surface several times to release the gratings. If particles still remain on the grater, then draw the tines of the fork along the grater to set them free. Using a large knife, skim the top of the hard surface to gather the gratings into a pile, which are now ready to use.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: