Friday, July 22, 2016

Sixteen Bean Salad

1 c. 16 bean soup mix, sorted for stones and shriveled beans, and rinsed
1/2 c. seeded and chopped tomato
1/3 c. chopped red bell pepper
1/3 c. chopped yellow bell pepper
1/3 c. thinly sliced green onions
1/4 c. salsa
1 T. snipped fresh cilantro
1/8 t. pepper
4 c. mixed salad greens

Discard seasoning packet from soup mix. Cook beans until just tender per package directions, omitting salt. Drain and let cool to room temperature, about 30 minutes.

In a large bowl, combine beans with tomato, red and yellow peppers, green onions, salsa, cilantro, and pepper, mixing gently. Cover and chill for 4 hours, stirring occasionally.

To serve, place 1 c. salad greens on each plate. Spoon bean mixture over the top.

Serves 4.

Adapted from The New American Heart Association Cookbook, p. 102.

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