Dawn_MO: we made another batch of your bean salad -- and ate it as a dip!

[miainmd]

Dawn:

My hubby liked the recipe so much that I made it again -- this time, using the cider vinegar. My hubby thought it was yummy, but said he preferred the rice wine vinegar version (go figure). This time, we took the salad to our neighborhood pool and ate it there as a dip for pita and tortilla chips! It was fabulous.

DAWN_MO's BEAN SALAD IN CILANTRO VINAIGRETTE

Recipe By : pieceocake

Serving Size : 1 Preparation Time :0:00

Categories : Salads

Amount Measure Ingredient -- Preparation Method

1 can kidney beans -- (1 oz.) (1 to 151/2)

1 can garbanzo beans -- (1 oz.) (1 to 15

1/2)

1 can corn -- (1 oz.) (1 to 15

1/2)

(We added 1 can black beans)

1 medium red onion -- diced

Vinaigrette

1 cup cilantro

1/2 cup cider vinegar (hubby likes it better with 1/2 cup rice wine vinegar instead)

1 Tbsp. Dijon mustard

1 1/2 tsp. cumin

3 cloves garlic -- minced

1 tsp. freshly ground pepper

1/2 tsp. salt

1 1/2 cups extra virgin olive oil

juice of 1/2 lemon

Process vinaigrette ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate. Pour remaining dressing over salad and mix gently just before serving.

Serve at room temperature.

I added a can of black beans, as well. I also substituted rice wine vinegar for the cider vinegar (I thought I had cider but turns out I never bought any). We ate it as a dip with torilla and pita chips.

 

[dawn_mo]

I love bean salads, but this recipe is courtesy of pieceocake, I just reposted it.

 

[dawn_mo]

Here are a few more: REC: Black Bean and Mango Salsa, Lentil Salad, and Tuscan Tuna and Cannellini

* Exported from MasterCook *

BLACK BEAN AND MANGO SALSA

Recipe By : AGM
Serving Size : 1 Preparation Time :0:00
Categories : Beans Salsas

Amount Measure Ingredient -- Preparation Method

1 can black beans -- (14 ounce) rinsed
and drained
1 ripe mango -- diced very small
2 tablespoons chopped fresh cilantro
1/4 cup finely diced red peppers
1/4 cup finely diced green peppers
1 tablespoon finely diced red onion
Juice of 1 lime
Salt and pepper to taste

Mix all together and refrigerate.



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* Exported from MasterCook *

LENTIL SALAD

Recipe By : Humphery Johnson/Carol Barsi
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salads

Amount Measure Ingredient -- Preparation Method1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider -- Balsamic and red
wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish -- (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)

Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.

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NOTES : Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have
made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
* Exported from MasterCook *

Tuscan Tuna and Cannellini Salad

Recipe By : Charlie
Serving Size : 6 Preparation Time :0:00
Categories : Formulating Recipes Salads

Amount Measure Ingredient -- Preparation Method1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.
2. Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and serve.
I sub garbanzo beans for the cannillini beans, I found them to break down too easily.
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