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Post by :Marcel
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :3157
Click below to download : Salads And Dressings - Bean - Emily Bell's Forklift Salad (Format : PDF)
Salads And Dressings - Bean - Emily Bell's Forklift Salad
Makes 8 servings2 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.
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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.
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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.
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PREVIOUS 10 BOOKS
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RANDOM 10 BOOKS
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