MAPLE BALSAMIC PINEAPPLE BEAN SALAD
Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite!
Makes 14 cups
15 oz. can black beans, drained and rinsed well to remove all foam
2, 16 oz. cans butter beans, drained and rinsed well to remove all foam
2, 16 oz. cans dark red kidney beans, drained and rinsed well to remove all foam
20 oz. can pineapple chunks, drained over a separate bowl to reserve liquid
4 sm. yellow onions; cut ends off, cut in half from end to end, peel, then cut crosswise into paper thin half rings
1 jumbo green pepper, cut into 1/4 inch squares
1 c. matchstick carrots; peel carrot, cut ends off, cut crosswise into 1-1/2 inch long segments. Cut each segment from end to end into 1/8 inch wide slabs. Stack slabs a few at a time and cut from end to end into 1/8 inch wide sticks.
2 t. salt
sev. twists pepper mill
Place bean salad ingredients in large bowl. Toss.
1 c. soy sour cream, plain (I used Tofutti brand)
1/2 c. corn oil
1/2 c. liquid from pineapple
1/3 c. solids from top of Cream of Coconut can, Goya brand
1/4 c. Balsamic vinegar
1/2 c. Vermont Maple Balsamic vinegar
3/4 c. sugar
1/2 c. carrot juice
2 t. garlic powder
2 t. salt
1 t. dry mustard
1/4 t. red cayenne pepper
Place dressing ingredients in blender container. Blend till smooth, then pour over bean salad ingredients. Toss to coat, then push ingredients down into marinade to cover.
Place plastic wrap over bowl and let beans set out at room temperature for several hours. When done, refrigerate till ready to use. Adjust for salt before serving.
Notes: Although this salad would be great with plain Balsamic vinegar, the Vermont Maple takes it to places that a bean salad has never been.
Be sure to serve it with plenty of dressing, so guests can spoon extra onto their plate or salad bowl. If all you served was the dressing, you would get rave reviews.
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