Baby lima beans and cannelini beans marinated with sliced celery and green scallion in a garlic and cilantro vinaigrette!

Serves 10

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.

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

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™.

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