Monday, March 9, 2009

Southwest Bean Salad with Lime Vinaigrette


This one is a favorite! I love the lime.
1 (15-oz) can red kidney beans, rinsed and drained
1 (15-oz) can garbanzo beans, rinsed and drained
1 small zucchini or yellow summer squash, thinly sliced
2 small carrots, cut into julienne strips
1 small red onion, sliced and separated into rings
1/4 cup shredded soy cheese
1/4 cup olive oil
1/4 cup lime juice
1 to 2 TB snipped cilantro or parsley
1 TB water
1 clove, garlic, minced
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cardamom
lettuce leaves
In a large mixing bowl combine the kidney beans, garbanzo beans, zucchini or yellow squash, carrots, onion, and cheese.
For dressing, in a screw-top jar combine the olive oil, lime juice, cilantro or parsley, water, garlic, salt, cumin, and cardamom. Cover and shake well. Pour the dressing over the bean mixture, tossing to coat. Cover and chill for 2 to 24 hours, stirring occasionally.
To serve, spoon salad onto individual lettuce lined plates or bowls.

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