9 bean salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing: Ingredients
2 tbsp. of fresh oregano
2tbsp. of fresh rosemary
2tbsp. of fresh thyme
2tbsp. of Dijon mustard
3tbsp. of sugar or 3 honey
3 fresh garlic cloves
3tbsp. of fresh parsley
1/3 cups of balsamic vinegar
1 extra cup of virgin olive oil
2tbsp. of fresh basil
1tbsp. of cayenne pepper
9 bean salad
3 stalks celery
1 pint of cherry tomatoes
1 red pepper
1 small red onion
1-15 ½ oz. light red kidney beans
1-15 ½ oz. dark red kidney beans
1-15 1/2oz pinto beans
1-15 ½ oz green beans
1-15 ½ oz yellow beans
1-15 ½ oz. lima beans
1-15 ½ oz great northern beans
1-15 ½ oz black beans
1-15 ½ oz. garbanzo beans
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Directions: |
Directions:Salad dressing mix:
Finely chop oregano, rosemary, and thyme. Take garlic cloves and chop until minced. In a large bowl combine all ingredients. Whisk in the olive oil. Mix all ingredients well. After all the dressing in well mixed pour over the bean salad. (double dressing mix if needed)
Salad Directions:
Empty all the bean add all the beans into a large bowl. Dice up the red onion chop. Then cut three stalks of celery into small pieces. Next cut the red pepper into small pieces. Add all the above ingredients into a large bowl with the beans. Add the cherry tomatoes to the bean. When finished add the 9 bean salad dressing to the bean mix. Double the dressing if needed. pour the bean salad into and air sealed container and refrigerate for it for at least 4 hours over night the longer it rest the better it will taste(can last in refrigerator for a week) |
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Number Of
Servings: |
Number Of
Servings:20 |
Preparation
Time: |
Preparation
Time:35 |
Personal
Notes: |
Personal
Notes: Tip: wash and prepare all vegetables and the dressing the night before; will cut preparation time down.
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