joyVegSalads White bean green olives

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<mx2 source= " MasterCook 6.0 " date= " December 05, 2000 " >

<Summ>

<Nam>

White Bean Salad with Green Olives

</Nam></Summ>

<RcpE name= " White Bean Salad with Green Olives " author= " Rombauer & apos;s New Joy

of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

White Bean Salad with Green Olives

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

SALAD:

3 cups cooked white kidney beans

(1 cup dried yields about 3 cups)

or other white beans, rinsed and drained

2 small celery stalks -- thinly sliced

15 spanish olives -- pitted and sliced

2 tablespoons chopped fresh tarragon or parsley

DRESSING:

1 tablespoon red wine vinegar

1 clove garlic -- minced

1/2 teaspoon sweet paprika

1/4 teaspoon salt

ADD LAST:

3 tablespoons extra virgin olive oil -- (3-4)

ground black pepper to taste

 

Combine salad ingredients in a medium bowl.

 

Whisk together the dressing ingredients, in order, adding the olive oil last.

 

Pour the dressing over the bean mixture and toss gently to coat. Season with

pepper to taste. Serve at room temperature.

 

Source:

" All About Vegetarian Cooking: Salads (p.39) "

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

 

Per Serving (excluding unknown items): 205 Calories; 8g Fat (35.6% calories from

fat); 9g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 203mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Add a can of tuna to this salad and you can set the table for lunch or

supper.

 

Nutr. Assoc. : 0 0 0 0 0 3584 1484 0 0 0 1032 0 0 0 2130706543

 

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<Serv qty= " 6 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " SALAD: " code= " S " ></IngR>

<IngR name= " cooked white kidney beans " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " (1 cup dried yields about 3 cups) " code= " T " ></IngR>

<IngR name= " or other white beans, rinsed and drained " code= " T " ></IngR>

<IngR name= " celery stalks " unit= " small " qty= " 2 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " spanish olives " qty= " 15 " >

<IPrp>

pitted and sliced

</IPrp>

<INtI>

3584

</INtI>

</IngR>

<IngR name= " chopped fresh tarragon or parsley " unit= " tablespoons " qty= " 2 " >

<INtI>

1484

</INtI>

</IngR>

<IngR name= " DRESSING: " code= " S " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " sweet paprika " unit= " teaspoon " qty= " 1/2 " >

<INtI>

1032

</INtI>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " ADD LAST: " code= " S " ></IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 3 " >

<IPrp>

(3-4)

</IPrp>

</IngR>

<IngR name= " ground black pepper to taste " >

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Combine salad ingredients in a medium bowl.

</DirT>

<DirT>

Whisk together the dressing ingredients, in order, adding the olive oil last.

</DirT>

<DirT>

Pour the dressing over the bean mixture and toss gently to coat. Season with

pepper to taste. Serve at room temperature.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.39)

</Srce>

<Note>

Add a can of tuna to this salad and you can set the table for lunch or supper.

</Note>

</RcpE></mx2>