Bean / Rice SALADS



Sweet, sour, hot and crunchy. Bold!

Makes 3 cups

15 oz. can pinto beans, with liquid

1 c. thinly sliced celery

1 med. onion, cut in half from tip to tip, then crosswise into thin half rings

1/4 c. raisins

2 T. olive oil

1/4 c. Balsamic vinegar

1/4 c. brown sugar

1 t. onion powder

1 t. mild curry powder

1/2 t. salt plus to taste

black pepper

Combine all ingredients into large mixing bowl, stirring after each addition. Salt to taste, cover and refrigerate till ready to serve.

Notes: There’s nothing subtle about this salad. The flavors startle and delight!


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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