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.

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™.

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