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    BEANS: Red and Black Bean Salad


    Source of Recipe


    Nancy Burton

    * Exported from MasterCook *

    Red and Black Bean Salad

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Salads, Southwest

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 can black beans (15-1/2 oz)
    1 can kidney beans (15-1/2 oz)
    1 can Mexicorn (12 oz)
    3 green onions -- chopped
    -- (to equal 1/2 cup chopped)
    3 tablespoons extra-virgin olive oil
    3 tablespoons red-wine vinegar
    1/2 teaspoon garlic powder
    1/2 teaspoon cumin
    1/4 teaspoon salt
    1/4 teaspoon black pepper

    Pour both cans of beans into a colander to drain. Pour the corn on top of the beans. Rinse the vegetables well with cool tap water. Drain well. Pour the beans and corn into a 3 quart or larger bowl. Finely chop the green onions, using all of the whites and enough green tops to make 1/2 cup. Add them to the bowl.

    To make the dressing, pour the olive oil into a 2 cup glass measure. Whisk in the vinegar, garlic powder, cumin, salt, and pepper. Pour the dressing over the bean mixture and stir until well-coated. Serve at once or chill until ready to serve.

    Nutritional Information per serving:

    387 calories (26% from fat), 12 gm fat(2 gm. saturated), 0 cholesterol, 17 gm protein, 58 gm carbohydrate, 786 mg sodium, 12 gm dietary fiber

    Makes 4 servings as main dish, or 8 as a side dish


    Source:
    "Posted by Nancy Burton, Mom-to-Mom Recipe Library"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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