Vegan(Veggie Life)Mediterranean Bean Salad

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* Exported from MasterCook *

 

Mediterranean Bean Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups sprouted garbanzo beans

1/2 cup chopped black olives

2 green onions, sliced

1 tablespoon extra-virgin olive oil

2 teaspoons white wine vinegar

2 teaspoons minced fresh basil or 1/2 teaspoon dried

1/4 teaspoon crushed red pepper

1/4 teaspoon salt, or to taste

 

In a saucepan, place garbanzo sprouts and enough water to cover. Bring to boil,

cover, and reduce heat. Simmer until beans are tender, about 35 minutes, adding

more water, if necessary. Drain beans and rinse with cool water.

 

In a medium bowl, combine beans, olives, and green onions. Add oil, vinegar,

basil, red pepper, and salt. Mix well. Chill before serving.

 

Description:

" Vegan "

Source:

" Veggie Life, Spring, 2001, pg 50 "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 121 Calories; 14g Fat (98.0% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve over baked corn chips and top with diced tomatoes, or even

just over a bed of lettuce.

 

NOTES : Use garbanzos with a 1/4 to 1/2-inch long tail. During sprouting,

garbanzos must be rinsed frequently with cool water to prevent souring. Can

substitute black-eyed peas, lentils, or another bean if this isn't convenient.

Nutr. Assoc. : 0 0 0 0 0 0 0 0