Guest guest Posted October 9, 2001 Report Share Posted October 9, 2001 suggested we serve with a bean and grain bread... * Exported from MasterCook * Kidney Bean Salad Recipe By :Turning Japanese by Tina Courtney Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces kidney beans 2 teaspoons shoyu (tamari soy sauce) 2 tablespoons rice vinegar 2 tablespoons tahini 1 teaspoon mustard powder 2 sticks celery -- sliced 1 medium onion -- sliced 4 ounces radishes -- sliced 1 small lettuce -- shredded 1. Soak the beans overnight. Drain, rinse, then boil quickly for 10 minutes and simmer for another 45 minutes or until just tender. (1 cup dried = 2.5 cups cooked) 2. Mix the shoyu and vinegar together. Add to the tahini very slowly to make a paste, then stir in the mustard powder. 3. Mix the beans and vegetables together and pour the dressing over them. Cuisine: " Macrobiotics " Source: " Vegetarian November 1992 http://www.vegsoc.org/cordonvert/recipes/japanese.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 259 Calories; 5g Fat (16.1% calories from fat); 16g Protein; 41g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 1396 0 0 0 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook kitpath http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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