VEGAN DAY: Red Kidney Bean And Mixed Green Salad

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* Exported from MasterCook *

 

Red Kidney Bean And Mixed Green Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 67

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked red kidney beans -- (see Box,

OR 19-ounces canned red kidney beans -- drained

and rinsed

1/4 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1/2 teaspoon sugar -- or to taste

Salt and freshly ground black pepper -- to taste

4 cups washed and dried torn mixed greens -- up to 6 cups

such as spinach or chard or arugula

OR escarole or endive or dandelion greens

 

MAKES 4 SERVINGS

 

A nice balance of sweet and bitter greens, such as spinach or Swiss chard

and arugula or endive, works well in this classic Italian bean salad.

 

In a medium bowl, place the beans, onion, oil, vinegar, sugar, salt, and

pepper. Toss gently yet thoroughly to combine. Let stand at room

temperature for 15 minutes to allow the flavors to blend. Toss again.

 

Arrange the mixed greens on a serving platter or divide evenly among each

of 4 salad plates. Spoon the bean mixture on top. Serve at room temperature.

 

Advance Preparation: The bean mixture can be stored, covered, in the

refrigerator for up to two days. Bring to room temperature before serving

with the greens.

 

PER SERVING: Calories 197, Protein 10g, Total Fat 7g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 25 25g, Dietary Fiber 6g, Sodium 20mg

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