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5 BEAN SALAD

  • 9servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 c EDEN Brown Rice Vinegar

  2. -OR- Eden Red Wine Vinegar

  3. 1/2 c EDEN Extra Virgin Olive Oil

  4. 1/4 c EDEN BarleY Malt

  5. 1/3 c EDEN Shoyu

  6. 15 oz Can EDEN Pinto Beans

  7. 15 oz Can EDEN Black Kidney Beans

  8. 15 oz Can EDEN Navy Beans

  9. 15 oz Can EDEN Garbanzo Beans

  10. -- drained

  11. 1 Cucumber; peeled

  12. -- cut in lengthwise strips

  13. -- and sliced

  14. 10 sm Red radishes

  15. -- cut in half and sliced

  16. 2 Stalks of celery; sliced

  17. 1 bn Green onions

  18. -- sliced diagonally

  19. 1 md Green pepper; diced

  20. 1/2 md Bunch fresh parsley

  21. -- chopped fine

Instructions Jump to Ingredients ↑

  1. ——-OPTIONAL——-

  2. Oregano, thyme, basil, mint Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.

  3. Prep Time: 15 minutes Servings: 9 servings Per serving: 360 Calories;

  4. 13g Fat (31% calories from fat); 16g Protein;

  5. 47g Carbohydrate; 0mg Cholesterol; 656mg Sodium Copyright 1994 Eden Foods, Inc. —–

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