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 - Emily Bell's Forklift Salad
Famous Authors (View All Authors)
Beansandgrains - Salad -  Emily Bell's Forklift Salad Post by :pcarlow Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2861

Click below to download : Beansandgrains - Salad - Emily Bell's Forklift Salad (Format : PDF)

Beansandgrains - Salad - Emily Bell's Forklift Salad

Makes 8 servings

2 cups peeled, seeded and diced cucumbers (2 medium cucumbers)
2 cups seeded and diced plum tomatoes (4 to 5 large plum tomatoes)
1 (15 1/2-ounce) can garbanzo beans, drained, rinsed, patted dry and coarsely chopped
2 cups seeded and chopped red bell peppers (about 2 medium peppers)
1 cup coarsely chopped celery
1/2 cup chopped red onion
3 tablespoons plus 1 teaspoon white wine vinegar
2 generous teaspoons minced garlic
1 teaspoon coarse-grain Dijon mustard
1/4 cup olive oil
1 1/2 teaspoons kosher salt, plus more if needed
1 teaspoon freshly ground black pepper, plus more if needed
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf (Italian) parsley


In an attractive, non-reactive serving bowl, place cucumbers, tomatoes, garbanzo beans, red peppers, celery and red onion.

In another bowl, whisk together vinegar, garlic, mustard, olive oil, salt and pepper. Pour over vegetables and toss well. Let rest 45 minutes or up to 2 hours at room temperature.

At serving time, sprinkle vegetables with mint, basil and parsley and mix well. Taste and season with more salt and pepper if needed. Serve salad with slotted spoon.
If you like this book please share to your friends :
NEXT BOOKS

Beansandgrains - Salad -  Erica's Taco Salad Beansandgrains - Salad - Erica's Taco Salad

Beansandgrains - Salad -  Erica's Taco Salad
4 C. torn up lettuce 1 C. grated cheddar cheese 14 oz. can kidney beans, drained & rinsed 1 tomato, seeded and diced 4 green onions, sliced 1/2 C. mayonnaise1/2 package taco seasoning mixa dash lemon juice (optional)8 oz (or more) tortilla chipsCombine first 5 ingredients in a bowl. Mix together mayonnaise, taco seasoning and lemon juice. Store separately in refrigerator. Add dressing to salad and toss with chips, just before serving.
PREVIOUS 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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT