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Name: Smoky Bean Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 ts Finely chopped canned; 1/4 c Red wine vinegar; 1 tb Yellow mustard seeds; 1/4 c Chopped and drained; 3/4 c Finely chopped red onion; 2 ts Molasses; 1/4 c Chopped fresh parsley; 2 c Dried great Northern beans; Tomatoes; 1/3 c olive oil; Salt

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INGREDIENTS

2 ts Finely chopped canned
1/4 c Red wine vinegar
1 tb Yellow mustard seeds
1/4 c Chopped and drained
3/4 c Finely chopped red onion
2 ts Molasses
1/4 c Chopped fresh parsley
2 c Dried great Northern beans
Tomatoes
1/3 c olive oil
Salt

Servings

INSTRUCTIONS

8 SERVINGS DAIRY-FREE Molasses combines with canned chipotle chilies to give this salad its smoky flavor. Canned chipotle chilies packed in adobo sauce are available at Latin American markets and some supermarkets. Put beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak for at least 4 hours or overnight. In another medium bowl, combine mustard seeds and vinegar and let soak at least 1 hour or up to 4 hours. Drain beans. Place in heavy saucepan and add enough cold water to cover by 3 inches. Bring to a boil; reduce heat, cover and simmer until tender, about 50 minutes. Drain. Cool beans completely. Whisk sun-dried tomatoes, molasses, and chipotle chilies into vinegar mixture. Gradually mix in oil. Combine beans, red onion, parsley, salt and pepper. Add enough dressing to coat salad. (Salad can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) PER SERVING: 186 CAL.; 13G PROT.; 2G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 8MG SOD.; 8G FIBER. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 42

NOTES

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Smoky Bean Salad

2 ts Finely chopped canned
1/4 c Red wine vinegar
1 tb Yellow mustard seeds
1/4 c Chopped and drained
3/4 c Finely chopped red onion
2 ts Molasses
1/4 c Chopped fresh parsley
2 c Dried great Northern beans
 Tomatoes
1/3 c olive oil
 Salt

8 SERVINGS DAIRY-FREE    Molasses combines with canned chipotle chilies to give this salad its smoky  flavor. Canned chipotle chilies packed in adobo sauce are available at  Latin American markets and some supermarkets.    Put beans in medium bowl. Add enough cold water to cover by 2 inches. Let  soak for at least 4 hours or overnight.    In another medium bowl, combine mustard seeds and vinegar and let soak at  least 1 hour or up to 4 hours.    Drain beans. Place in heavy saucepan and add enough cold water to cover by  3 inches. Bring to a boil; reduce heat, cover and simmer until tender,  about 50 minutes. Drain. Cool beans completely.    Whisk sun-dried tomatoes, molasses, and chipotle chilies into vinegar  mixture. Gradually mix in oil. Combine beans, red onion, parsley, salt and  pepper. Add enough dressing to coat salad. (Salad can be prepared 6 hours  ahead. Cover and refrigerate. Bring to room temperature before serving.)    PER SERVING: 186 CAL.; 13G PROT.; 2G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0  CHOL.; 8MG SOD.; 8G FIBER.        By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.    Recipe by: Vegetarian Times, July 1998, page 42

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 8 servings

Calories: 228
Calories from Fat: 28 (12%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 11.4mg		0 %
Potassium 844mg		22 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 11.9g	48 %
	Sugars, other 26.2g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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