Recipe

* Exported from MasterCook *

Four-Bean Salad (Deane)

Recipe By : Donna Deane, LA Times 07/29/98(wed)
Serving Size : 8 Preparation Time :0:30
Categories : Salads Lowfat
!Editing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound yellow beans -- cut
into 2-inch pieces
1/2 pound green beans -- cut
into 2-inch pieces
8 3/4 ounces cooked red kidney beans -- drained and rinsed
under cold water
8 3/4 ounces cooked garbanzo beans -- drained
1/2 cup coarsely chopped onion
1/4 cup chopped red bell pepper
1 cup water
1 cup vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 bay leaf
1 clove
1/8 teaspoon red pepper flakes

Cook yellow beans and green beans in salted boiling water to cover until
tender, about 20 minutes. Drain.

Combine yellow beans, green beans, kidney beans and garbanzo beans in bowl
and toss. Stir in onion and bell pepper.

Combine water, vinegar, sugar, salt, mustard seeds, celery seeds, bay leaf,
clove and red pepper flakes in saucepan and bring to boil over medium-high
heat. Reduce heat and simmer 5 minutes. Remove from heat and let stand
until warm. Strain. Pour over beans in bowl. Cover and refrigerate
overnight. Serve as salad or relish.

[8 (1/2-cup) servings. Each serving: 154 calories; 497 mg sodium; 0
cholesterol; 1 gram fat; 36 grams carbohydrates; 4 grams protein; 2.31
grams fiber]


Notes: The sweet-and-sour flavor of cold pickled vegetables makes for a
light-tasting salad. Letting the dressing cool to room temperature after
simmering and before straining brings out the full flavor of the spices. I
prefer this salad chilled and served with sandwiches, grilled beef, pork or
poultry. SOURCES. Recipe taken from "Low-Fat Cooking: Bean Me Down," By
Donna Deane !We got this recipe from the LA Times. Mastercook editing by
kitpath@earthlink.net



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