MANDARIN ORANGE AND CUCUMBER BEAN SALAD
in a ginger garlic sweet onion vinaigrette!
Makes 6-1/2 cups
1/2 jumbo sweet onion, cut crosswise into thin quarter rings
3 T. fresh ginger matchsticks; peel a segment of ginger, slice thinly into slabs, then stack and cut into very thin sticks, matchstick size
2 T. finely chopped fresh garlic
2 T. extra virgin olive oil
1 t. salt
freshly ground black pepper
1 t. dried dill weed
2/3 c. red wine vinegar
1/3 c. light brown sugar
2, 14 oz. cans mandarin orange segments, drained
2, 15 oz. cans pinto beans with liquid
juice of 1 lime
1 lg. cucumber, peeled, cut in half lengthwise; scoop out seeds with tip of a teaspoon, then cut into 1/2 inch cubes
In large mixing bowl combine all ingredients, stirring gently after each addition.
Serve as a side or main dish salad in lettuce cups, with toasted garlic bread as an accompaniment.
Notes: Not many bean salads, no matter how tasty, fit the classification of elegant. This, however, is one of them.