This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If carrots got you drunk, rabbits would be messed-up."
-Mitch Hedberg, Comedian
Bean salads are perfect on hot summer days for meatless meals. There's so much to offer - flavor, texture, low in fat, high in fiber and full of flavor.
Your choice of veggies may be what's in the freezer (this is, after all, designed to be a pantry meal). Certainly, if you've other fresh veggies in the fridge, they'll do perfectly. For instance, this would be fantastic served stuffed in tomato halves.
Servings: 6 | Serving size: 1 1/2 cups
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3.
This recipe also requires making Basic Six Bean Mixture
This recipe makes great leftovers.
|2 1/2 cups||Basic Six Bean Mixture|
|1 lb||package no salt added frozen mixed vegetables (do not use corn)|
|2 tsp||olive oil|
|1 Tbsp||white wine vinegar|
|1/2 tsp||dried thyme|
|1 tsp||dried tarragon|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 tsp||coarse ground mustard|
Place the 2 1/2 cups of bean mixture in a medium pot with the water and bring to a boil. Reduce the heat and simmer for 50 - 60 minutes until the kidney beans are soft but not mushy.
Drain the beans into a colander and rinse gently with cold water. Shake the beans well and then allow them to drain for about 5 minutes.
Place the beans in a large bowl with the mixed vegetables, olive oil, vinegar, thyme, tarragon, marjoram, sugar, salt, pepper and mustard. Blend well. Chill well before serving.
Serving size: 1 1/2 cup
|Calories 349||Calories from Fat 49|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 20g||79%|
|Vitamin A 65%||Vitamin C 65%|
|Calcium 11%||Iron 29%|
|Vitamin K 28 mcg||Potassium 1080 mg|
|Magnesium 132 mg|