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Idy's version of crunchy bean salad&Dr




Source of Recipe


Idy


Recipe Introduction


Idy's version of crunchy bean salad & Dressing
(high complex carbohydrate recipe and good source of protein)
It's yummy too!


List of Ingredients




blanched green beans/1/2 pound blanch haricots verts (optional)
1 can of dark kidney beans
1 can of wax beans
1 can of garbanzo beans
1 can of black beans
1 can of whole kernel corn
1 green and/or red bell pepper ( thinly sliced )
1 cup red onion ( thinly sliced )
1/2 cup celery, chopped
1 cup baby carrots or slivered carrots(blanched or unblanched)
1 bunch of blanched asparagus (optional)
1 can (15 oz.) plain artichoke hearts, drained (optional)
slices 2-inch fresh Mozzarella cheese/block cheese(optional)

Dressing....

1 to 2 cups extra virgin olive oil
1 tablespoon minced garlic
1 tsp paprika
3/4 cup red wine vinegar and/or apple cider/white vinegar
½ cup Balsamic vinegar ( substitute red vinegar )
1-1/2 tsp. salt or to taste - ( sea salt preferred )
1/2 tsp. pepper or to taste - ( freshly ground preferred )
1 to 2 Tbsp. sugar or to taste

Recipe



An alternative to this dressing for fat conscious people is fat-free Italian dressing
Open the cans of beans, rinse and drain in colander. Slice the bell pepper, celery and onion. Combine in large bowl together with mozarella.
Combine ingredients of dressing in separate bowl, stir to mix until all sugar and salt are dissolved. Pour over the vegetables and toss.
Cover and marinate for several hours or overnight, in the
refrigerator. Toss again lightly before serving. Serves a large gathering or your family. Enjoy!! I enjoy eating this a lot! Great for kids too!