Pueblo Festival Bean Salad
Source of Recipe
"Enduring Harvests, A Treasury of Native American Foods For Every Season"
* Exported from MasterCook *
Pueblo Festival Bean Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beans, Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked pinto beans
2 cups cooked black beans
2 cups cooked green beans
2 large onions -- very thinly sliced
1 large green bell pepper -- thinly sliced
1 large red bell pepper -- thinly sliced
3 cloves garlic -- finely diced
1/2 cup honey or sugar
1/2 cup cider vinegar
2 teaspoons red chili -- finely ground
1 teaspoon salt
1/2 cup fresh epazote* or oregano -- finely chopped
OR
2 teaspoons dried epazote or oregano -- (up to 3 teaspoons)
1/3 cup oil
Combine first 6 ingredients in a large bowl.
Combine all other ingredients except the oil in a smaller bowl; blend well. Stir the oil into the small bowl, blending thoroughly, then pour this dressing evenly over the bean mixture.
Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hours or more before serving.
Calories: 226
Protein: 7 g
Sodium: 241 mg
Cholesterol: 0 mg
Fat: 8 g
Carbohydrates: 34 g
Diabetic Exchanges: 1-1/2 Starch; 1 Vegetable; 1-1/2 Fat; 1/2 Meat
WW Points = 5
Source: "Enduring Harvests, A Treasury of Native American Foods For Every Season"
*Judi's notes: Epazote is a pungent herb used in Mexican and South American cooking. It is definitely an acquired taste. Use oregano if you do not like this herb.
Also, I think 1/4 cup honey is sufficient -- use more if you like a sweeter flavor to the dressing.
Can be ordered from Penzey's Spices: http://www.penzeys.com/
Telephone #: 1-800-741-7787
Source: "Enduring Harvests, A Treasury of Native American Foods For Every Season"
Found at the Diabetic Gourmet Magazine Archive.
MC format by Judi M. Phelps (judimae@earthlink.net)
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