Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBeansandgrains - Salad - Cuban Garbanzo Recipes By Marlen
Famous Authors (View All Authors)
Beansandgrains - Salad -  Cuban Garbanzo Recipes By Marlen Post by :wondering Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3393

Click below to download : Beansandgrains - Salad - Cuban Garbanzo Recipes By Marlen (Format : PDF)

Beansandgrains - Salad - Cuban Garbanzo Recipes By Marlen

2 quarts water for boiling
2 tablespoons salt
1 pound dried Garbanzo Beans (About two cups) 1 green pepper diced and blanched (See instructions)
1 red bell pepper diced and blanched (See instructions)
1 red onion, diced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 garlic cloves, minced
Salt and pepper to taste

Note: You may substitute canned garbanzo beans, approximately 2 1/2 cups.Omit soaking and cooking if you are using canned garbanzos.


In a large saucepan, cover the garbanzo beans with water and let soak at room temperature for at least eight hours or overnight, drain them, and rinse them well. In a large saucepan, bring two quarts water to a boil with the garbanzo beans and simmer, covered, for one hour. Add the salt; simmer for 15 minutes more, or until they are tender. Remove beans from water.

Cut the tops off the green and red pepper. Core and seed. Use the hot water to briefly blanch the green and red pepper. Not more than one minute. Drain well. Let the beans and peppers cool. Dice the peppers when they are cool enough to handle. Skin and slice the onion and soak in a bowl of ice water for 10 minutes. Drain and pat dry. Dice the onion.

In a large bowl, combine the garbanzo beans, diced onion, and the diced green and red bell pepper. In a smaller bowl, whisk together the lemon juice, vinegar, olive oil, cumin, coriander and garlic. You can add more or less lemon juice and vinegar to taste. Add salt and black pepper to taste. Pour the dressing over the garbanzo bean mixture and toss the salad gently. Serve chilled.



posted by Marlen 04-25-102 6:39 AM

Cuban Garbanzo Salad

2-1/2 cups canned garbanzos
1 green pepper diced
1 red bell pepper diced
1 red onion, diced
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 garlic cloves, minced
Salt and pepper to taste


In a large bowl, combine the garbanzo beans, diced onion, and the diced green and red bell pepper. In a smaller bowl, whisk together the lemon juice, vinegar, olive oil, cumin, coriander and garlic. You can add more or less lemon juice and vinegar to taste. Add salt and black pepper to taste. Pour the dressing over the garbanzo bean mixture and toss the salad gently. Serve chilled.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Salad -  Dried Lima Bean Salad Beansandgrains - Salad - Dried Lima Bean Salad

Beansandgrains - Salad -  Dried Lima Bean Salad
3 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon salt 1/2 teaspoon black pepper 2 cans (15 ounces each) butter beans, rinsed and drained 1 can (11 ounce) shoepeg corn, drained 1 can (14 1/2 ounce) zesty chili diced tomatoes, drained 1 small onion, chopped 1/4 cup chopped fresh cilantro Combine lime juice, olive oil, vinegar, salt and pepper in large bowl. Add remaining ingredients. Toss to coat. Cover and chill at least 2 hours.
PREVIOUS BOOKS

Beansandgrains - Salad -  Cuban Bean And Rice Salad Beansandgrains - Salad - Cuban Bean And Rice Salad

Beansandgrains - Salad -  Cuban Bean And Rice Salad
1/2 cup diced peeled avocado 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon black pepper 3 cups cooked white rice 1 cup chopped, seeded plum tomatoes (about 3 tomatoes) 1/4 cup minced fresh parsley 1 (15 ounce) can black beans, rinsed and drained 2 tablespoons minced fresh cilantro, (optional) Combine the first 6 ingredients in a bowl, and toss gently. Add rice, next 3 ingredients (rice through beans), and cilantro, if desired; toss well. Serve chilled or at room temperature. Yield: 6 servings (serving size: 1 cup). 184 cal, 4.6g fat, 4.9g
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT