5 bean salad
- Categories
- Salads
- Yield
- 9 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | EDEN Brown Rice Vinegar OR- Eden Red Wine Vinegar |
| ½ cup | EDEN Extra Virgin Olive Oil |
| ¼ cup | EDEN BarleY Malt |
| ⅓ cup | EDEN Shoyu |
| 15 ounces | Can EDEN Pinto Beans drained |
| 15 ounces | Can EDEN Black Kidney Beans drained |
| 15 ounces | Can EDEN Navy Beans drained |
| 15 ounces | Can EDEN Garbanzo Beans drained |
| 1 | Cucumber; peeled cut in lengthwise strips and sliced |
| 10 smalls | Red radishes cut in half and sliced |
| 2 | Stalks of celery; sliced |
| 1 bunch | Green onions sliced diagonally |
| 1 medium | Green pepper; diced |
| ½ medium | Bunch fresh parsley chopped fine |
| Oregano, thyme, basil, mint |
OPTIONAL
Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.
Prep Time: 15 minutes Yield: 9 servings Per serving: 360 Calories; 13g Fat (31% calories from fat); 16g Protein; 47g Carbohydrate; 0mg Cholesterol; 656mg Sodium Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>
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