5 bean salad
9 Servings
Ingredients
| Quantity | 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 | ||
Directions
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>