Herb Bean Salad

Category: Salad

Cuisine: American

Ready in 45 minutes

Ingredients

10 oz Frozen broccoli -- chopped

2 c Water

32 oz Tomato juice

1 ts Ground cumin

Drained

2 tb Dried parsley

14 1/2 oz Tomatoes -- pureed

15 oz Garbanzo beans, canned --

2 lg Potatoes -- chopped

15 oz Kidney beans, canned --

1 c Red pepper -- diced

1 c Lentils -- rinsed and

1 lg Onion -- chopped

Drained

2 tb Chili powder

1 c Green pepper -- diced

Drained

2 ts Garlic powder

1 c Sweet red pepper, diced

1 Garlic minced

1/2 c Olive or vegetable oil

1 c Cucumber,pared,seeded,diced

1/4 lb Whole tender green beans

1/4 c White wine vinegar

1/2 ts Thyme (1 1/2 ts. if fresh)

1/2 ts Lemon Peel grated

1/2 ts Salt

Lettuce leaves

2 lg Carrots -- grated

1 ts Dried basil

1 tb Honey

1 ts Basil (1 tb. if fresh)

2 tb Celery, chopped

2 tb Parsley, chopped

1/4 c Lwmon juice

6 Cherry tomatoes, halved

1 tb Dijon-style mustard

1/8 ts Pepper

3 c Cooked white beans (or can)

2 tb Green onions, chopped


Directions

Combine white beans, cucumber, pepper, celery, green onions and parsley. Toss well with 1/2 c. herb dressing. Let stand 1 hr. at rm. temp. Steam green beans about 2 min. or until crisp-tender. Pour 2 tb. dressing over green beans while they are still warm and toss. Arrange white bean mixture, green beans and tomatoes on lettuece lined salad plates. Serve with additional dressing. HERB DRESSING: Combine all ingredients except oil. Gradually beat in oil until slightly thick. Use in the herb bean salad recipe above. Yield: 1 cup.

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