ISO: ISO Dawn_MO: LOVED your bean salad with cilantro dressing!

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miainmd

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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)

1 medium red onion -- diced

Vinaigrette

1 cup cilantro

1/2 cup cider vinegar

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). It was phenomenal. My hubby who doesn't like beans couldn't get enough of the salad!

 
Don't know HOW I missed this great recipe, but thanks for reposting, Mia! smileys/smile.gif

YUM! This is right up our alley! I throw together all kinds of bean/veggie salads and we just love them.

I love to use roasted corn on the cob in the ones that call for corn. Gives such a great flavor! Have you tried that? On this recipe I'll use black beans, I'm sure. I will probably throw in some (small) roma-grape tomatoes, too. Gosh, it's midnight and I'm getting HUNGRY! smileys/smile.gif

Thanks for one I know will be a KEEPER! I'll be throwing this together tomorrow morning to have for dinner tomorrow night! smileys/smile.gif

 
Hi Gayle, I posted a bunch of cilantro recipes under Mia's request...

I didn't have time to post each one individually, but if you love cilantro, you should take a look at my post, well, actually all the posts under Mia's request. There are some really great sounding recipes!

 
Thanks, Dawn...missed that

I do like cilantro if it is used sparingly! I use it in salsa and some salads I make. My DH says it tastes like SOAP. ha It DOES if you use too much, I think.

I opened a jar of the fridge pickles to taste yesterday and yum - are they good! DH loved them!

Thanks again for the recipe! I just really don't have time to can right now. Have given 100's of cukes, eggplant, tomatoes away already!

Off to pick the garden now!

 
Dawn, were you pleased with the Hot Tomato Chutney? (REC: >)

I'm not real big on raisins. What would be a good sub? Pineapple is what I'm thinking. I have a fresh pineapple I just received from my kids 2nd trip to Hawaii this year. (the rats!) ha

I've never used pineapple with tomato but neither have I used raisins...so??

Sounds yummers to me. If I can get caught up this week I think I'll make this. thx!


Hot Tomato Chutney

Recipe By : The Herbal Pantry, by Emelie Tolley & Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Chutneys

Amount Measure Ingredient -- Preparation Method

3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper -- chopped
1 lg onion -- coarsely chopped
2 cloves garlic -- minced
3 tbsps ginger, peeled -- minced
1/2 c golden raisins
2 jalapeno -- seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro -- chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30
minutes. Stir in the cilantro for the last few minutes of cooking. Pack in
sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.

- - - - - - - - - - - - - - - - - -

NOTES : Made 1996--Half roma tomatoes and half regular tomatoes.
--Only used 1 jalapeno pepper.

 
Gayle...

this is very good. I don't think I would sub pineapple for the raisins, instead maybe another dried fruit, like cranberries, cherries, apricots, etc. It helps with the texture of the chutney. Pineapple does make a very good chutney itself though. I love it. Basically, use this same recipe subbing chopped pineapple for the tomatoes. Chutneys are very forgiving when it comes to ingredients. When I make pineapple chutney, I have used dried cranberries instead of raisins. It makes a very attractive chutney. I never put in the cilantro or cumin seeds though. Instead I put in about 1 teaspoon to 1 tablespoon of curry powder. I like a more Indian-style chutney.

 
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