Three bean salad recipe

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  • Yield: 2 Servings

Ingredients

  • ½ cup dry navy beans
  • ½ cup dry pinto beans
  • ½ pound fresh string beans, cut into 1-inch pieces
  • 1–2 carrots, grated
  • 3 scallions, sliced
  • ½ green pepper, chopped
  • 1 large celery stalk, diced or chopped
  • Lemon-Orange Vinaigrette
Lemon-Ornage Viniagrette
  • 1 teaspoon orange zest, minced
  • 16 ounces fresh orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • ½ sweet onion
  • 2 tablespoon of honey
  • 1 garlic clove, finely chopped
  • 1 teaspoon fennel
  • 1 teaspoon cumin seed, ground, toasted
  • 1 teaspoon salt
  • 1 teaspoon Basil
  • 2 tablespoons extra virgin olive oil
  • 1 pinch cayenne pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
How to Make It
  1. Soak navy beans & pinto beans in separate pots of water, covered, overnight. Drain.
  2. Add unsalted water to each pot; cook the soaked beans, covered, for about an hour, or until tender.
  3. Drain, put into separate containers; refrigerate until chilled.
  4. Steam the string beans for 5 minutes, or until just tender.
  5. Place in the refrigerator to chill.
  6. In a large mixing bowl, combine the chilled beans and the vegetables.
  7. Pour Lemon-Orange Vinaigrette over the mixture; refrigerate several hours, or overnight.
  8. Serve on a bed of lettuce topped with some grated, nondairy cheddar cheese, or use.
  9. Lemon-Ornage Viniagrette
  10. Combine all the ingredients in a small bowl and whisk together. Blend until smooth.
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