MAPLE BALSAMIC PINEAPPLE BEAN SALAD

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... Continue Reading →

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WILD RICE SALAD

WILD RICE SALAD White and wild rices combined with sauteed onion, crimini mushrooms, green beans and cherry tomatoes. Tossed with a creamy sesame, chocolate and walnut dressing. Spectacular! Off the planet delicious! Makes 12 cups White rice: 3 c. water 1 t. salt 2 c. parboiled long grain white rice In large saucepan bring water... Continue Reading →

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife make... Continue Reading →

KIDNEY AND CANNELINI BEAN SALAD

KIDNEY AND CANNELINI BEAN SALAD with red onion and green pepper in a maple syrup flavored red wine vinaigrette! Makes 4 cups 2/3 c. bottled Red Wine Vinaigrette Salad Dressing 1/4 c. real maple syrup, grade A dark amber 1 t. salt freshly ground black pepper 15 oz. can dark red kidney beans, rinsed well... Continue Reading →

BAKED BEAN SALAD

BAKED BEAN SALAD with pineapple, pecans, celery and onion in a sweet sour maple curry vinaigrette! Makes 5-1/2 cups 28 oz. can Vegetarian Baked Beans 8 oz. can sliced pineapple, drained and cut into small wedges 1 c. thinly sliced celery 1 c. thinly sliced sweet onion rings, cut into quarters 1 c. pecans, coarsely... Continue Reading →

BUTTER BEAN SALAD

BUTTER BEAN SALAD with celery, onion, prunes and pine nuts in a white Balsamic vinaigrette with fresh ginger! Makes 3 cups 15 oz. can butter beans, drained and rinsed well 1 c. thinly sliced celery 1 sm. yellow onion, peeled, cut in half from tip to tip, then crosswise into thin half rings 4 dried... Continue Reading →

PINTO BEAN SALAD

 PINTO BEAN SALAD Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil! Serves 5 1/2 c. extra virgin olive oil 1/4 c. balsamic vinegar 1 T. sugar 1/2 t. salt several shakes black pepper 1/4 t. garlic granules 1/2 t.... Continue Reading →

PINTO BEAN AND RAISIN SALAD

PINTO BEAN AND RAISIN SALAD 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.... Continue Reading →

MANDARIN ORANGE AND CUCUMBER BEAN SALAD

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... Continue Reading →

LIMA BEAN AND CANNELINI BEAN SALAD

LIMA BEAN AND CANNELINI BEAN SALAD 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... Continue Reading →

YELLOW RICE AND BEAN SALAD

YELLOW RICE AND BEAN SALAD Steamed yellow rice, kidney beans, petite peas, fresh green pepper and scallion in a dill pickle red wine vinaigrette! Makes 10 cups 3 c. water 1 T. extra virgin olive oil (or any oil you have on hand) 1 T. white or apple cider vinegar 1 t. turmeric 1 t.... Continue Reading →

JEWEL RICE SALAD

JEWEL RICE SALAD Steamed rice and pearl-sized colorful vegetables marinated in a seasoned gourmet rice vinegar and fresh ginger. Garnished with pickled ginger slices. Makes 5-1/2 cups 1-1/2 c. long grain white rice 1-3/4 c. water 1 t. salt 1/3 c. seasoned rice vinegar 1 t. dry mustard 2 t. finely chopped, peeled, fresh ginger... Continue Reading →

APPLE PECAN BEAN SALAD

 APPLE PECAN BEAN SALAD With thinly sliced sweet onion and celery marinated in a sweet curry and cinnamon Balsamic vinaigrette. Fabulous! Makes 9 cups salad Make dressing first. Makes 2 cups  3/4 c. extra virgin olive oil 1/2 c. white vinegar 1/4 c. Balsamic vinegar 1 c. light brown sugar 1 t. salt 1 T.... Continue Reading →

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