5 Bean Salad Recipe




5 Bean Salad Ingredients

1/3 cup eden brown rice vinegar or- eden re, d wine vinegar
1/2 cup eden extra virgin olive oil
1/4 cup eden barley malt
1/3 cup eden shoyu
15 oz can eden pinto beans - drained
15 oz can eden black kidney beans - drain, ed
15 oz can eden navy beans - drained
15 oz can eden garbanzo beans - drained
1 cucumber, peeled - cut in lengthwis
10 small red radishes - cut in half and slic, ed
2 stalks of celery, sliced
1 bunch green onions - sliced diagonally
1 medium green pepper, diced
1/2 medium bunch fresh parsley - chopped fine

OPTIONAL

1 oregano, thyme, basil, mint

A Recipe for
5 Bean Salad

 

A gourmet who thinks of calories is like a tart who looks at her watch.

James Beard



Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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This is a recipe for 5 Bean Salad from the recipe cookbook of Recipes-to-go (Bean)


There is a lot more juice in grapefruit than meets the eye.

Author Unknown



5 Bean Salad recipe - a tasty recipe for you to add to your collection!

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The trouble with eating Italian food is that five or six days later you're hungry again.

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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



5 Bean Salad

Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.

Judith Olney






5 Bean Salad Directions

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by
pouring ingredients into ajar and shaking vigorously or mixing in a
blender. Mix thoroughly with vegetables, beans and herbs. Marinate in
refrigerator for 4 hours or longer. desired and serve chilled.

Prep Time: 15 minutes Yield: 9 servings

Per serving: 360 Calories; 13g Fat (31% calories from fat); 16g
Protein; 47g Carbohydrate; 0mg Cholesterol; 656mg Sodium

Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen
Mintzias>

Serves: 9

 

 

 

 

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5 Bean Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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