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5-Bean Salad

Home | Recipes | 5
Salads

Ingredients:

  • 1/3 c EDEN Brown Rice Vinegar OR- Eden Red Wine Vinegar
  • 1/2 c EDEN Extra Virgin Olive Oil
  • 1/4 c EDEN BarleY Malt
  • 1/3 c EDEN Shoyu
  • 15 oz Can EDEN Pinto Beans - drained
  • 15 oz Can EDEN Black Kidney Beans - drained
  • 15 oz Can EDEN Navy Beans - drained
  • 15 oz Can EDEN Garbanzo Beans - drained
  • 1 Cucumber; peeled - cut in lengthwise strips - and sliced
  • 10 sm Red radishes - cut in half and sliced
  • 2 Stalks of celery; sliced
  • 1 bn Green onions - sliced diagonally
  • 1 md Green pepper; diced
  • 1/2 md Bunch fresh parsley - chopped fine
OPTIONAL
  • Oregano, thyme, basil, mint

Directions:

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip