Seasons: mixed bean scallion salad

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* Exported from MasterCook *

 

Mixed Bean and Spring Onion Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 8 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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8 ounces red kidney beans -- soaked overnight

8 ounces chickpeas -- soaked overnight

1 strip kombu or wakame seaweed -- rehydrated

4 ounces sprouted mung beans

1 ounce sun-dried tomatoes -- rehydrated

(soaked in boiling water for 30 minutes)

6 ounces celery -- finely chopped

3 spring onions -- trimmed, finely chopped

4 ounces mustard greens and watercress -- trimmed

DRESSING:

1 tablespoon freeze-dried tarragon

1 1/2 tablespoons safflower oil

1 1/2 tablespoons cider vinegar

2 teaspoons prepared whole grain mustard

 

1. Drain the legumes and rinse well. Place them in a saucepan of boiling water

together with the kombu and simmer for 2 hours until soft. Drain and place in a

bowl.

 

2. Add the other ingredients and the dressing ingredients and mix.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 244 Calories; 5g Fat (16.8% calories from

fat); 13g Protein; 39g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 109mg

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

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26987 96 0 0 0 0 4205 0 0 0 0 0