5-bean salad

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 \N Cucumber; peeled cut in lengthwise strips and sliced
10 smalls Red radishes cut in half and sliced
2 \N Stalks of celery; sliced
1 bunch Green onions sliced diagonally
1 medium Green pepper; diced
½ medium Bunch fresh parsley chopped fine
\N \N Oregano, thyme, basil, mint


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> File

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