LIMA BEAN AND CANNELINI BEAN SALAD
Baby lima beans and cannelini beans marinated with sliced celery and green scallion in a garlic and cilantro vinaigrette!
1 c. corn oil
1/2 c. white wine vinegar
3 garlic cloves, peeled and grated
1-1/2 teaspoon dry mustard
3 T. finely chopped fresh cilantro
1 t. salt
2, 15 oz. cans cannelini (white kidney beans, rinsed well and drained
2, 8 oz. cans baby lima beans, rinsed well and drained
1-1/2 c. thinly sliced celery
12 c. sliced scallion, green part only
additional fresh cilantro (optional)
lemon wedges (optional)
In large bowl combine first 6 ingredients. Stir briskly with wire whisk till thickened. Salt to taste.
Add remaining ingredients to dressing. Gently stir till well coated. Marinate in refrigerator at least 2 hours before serving.
Notes: Serve this salad on salad plates with a garnish of fresh cilantro and lemon wedges, along with hard crusted french bread as a light lunch, or as an accompaniment to pasta and red sauce dishes in place of the traditional green salad, or on a buffet.
When beans are gone, use residual dressing to drizzle over mixed greens for another meal.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. 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™.