Garden Cuisine - Bountiful Bean Blend

[Guest guest]

* Exported from MasterCook *

 

Bountiful Bean Blend

 

Recipe By :Paul Wenner

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 15 oz can kidney beans -- rinsed and drained

1 15 oz can black-eyed peas -- rinsed and drained

1 15 oz can black beans -- rinsed and drained

1 10 oz package frozen lima beans -- thawed

1 red bell pepper -- diced

1/2 cup finely chopped onion

2 cups corn, fresh or frozen

1/4 cup seasoned rice vinegar

2 tablespoons apple cider vinegar

2 tablespoons lemon juice

2 teaspoons cumin

1 teaspoon coriander

1/8 teaspoon cayenne pepper

 

In a large bowl, combine the kidney beans, black-eyed peas, black beans, lima

beans, bell pepper, onion, and corn.

 

Whisk the vinegars, lemon juice, cumin, coriander, and cayenne together and pour

over the salad. Toss gently to mix. Chill at least 1 hour before serving.

 

This recipe can be made with any combination of canned beans, such as pinto,

Great Northern, garbanzo, cannellini, fava, kidney, soy, etc.

 

Source:

" Garden Cuisine "

Copyright:

" 1997 "

 

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

 

Per Serving (excluding unknown items): 477 Calories; 2g Fat (3.2% calories from

fat); 32g Protein; 87g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 35mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates.

 

 

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